Tomato Soup Cake Recipe

Name: Tomato Soup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups flour; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; 2 teaspoons cinnamon; ½ teaspoon ground cloves; ½ teaspoon nutmeg; 1 cup butter, softened; 1 (1 lb) box light brown sugar; 2 eggs; 1 (10 ounce) can tomato soup, undiluted; 2 cups chopped walnuts; 1 cup raisins

Servings: persons

4 cups flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
1 cup butter, softened
1 (1 lb) box light brown sugar
2 eggs
1 (10 ounce) can tomato soup, undiluted
2 cups chopped walnuts
1 cup raisins

1
Sift first 6 ingredients together; set aside.
2
Cream butter.
3
Gradually beat in brown sugar.
4
Add eggs, and beat until fluffy.
5
Pour soup into 2 cup measure; add enough water to measure 2 cups.
6
Add 1/4 of flour mixture to sugar mixture, then one third of tomato soup mixture.
7
Continue this process, so that you end up with flour mixture.
8
Beat just until combined.
9
Stir in nuts and raisins.
10
Put batter into greased and floured 13 x 9 inch baking pan.
11
Bake one hour at 350 degrees.
12
Frost with cream cheese icing.

1405

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups flour, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, and more.

Yes, Tomato Soup Cake falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato Soup Cake

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