Tomato Soup Cake Recipe

Name: Tomato Soup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons shortening; 1 large eggs or 2 small eggs; 1 cup sugar; 1 teaspoon baking soda; 1 (10 3/4 ounce) can tomato soup; 1 ½ cups flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon clove; 1 cup raisins; ½ cup chopped walnuts (optional)

Servings: persons

3 tablespoons shortening
1 large eggs or 2 small eggs
1 cup sugar
1 teaspoon baking soda
1 (10 3/4 ounce) can tomato soup
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon clove
1 cup raisins
½ cup chopped walnuts (optional)

1
Cream shortening, eggs and sugar.
2
Stir baking soda into the can of soup and watch the reaction!
3
Add to the creamed mixture.
4
Stir in the sifted flour, baking powder, salt and spices.
5
Then add raisins and nuts.
6
Pour into a greased 9x5inch loaf pan.
7
Bake at 350 degrees for approximately 40-45 minutes.
8
Cool about an hour and then remove from pan by turning the loaf upside down on the palm of your hand.
9
Wrap the loaf tightly in plastic wrap.
10
It can be sliced and served plain or topped with a thin glaze of powdered sugar and lemon juice together to desired consistency.

499

kcal

Calories

Fat

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: 3 tablespoons shortening, 1 large eggs or 2 small eggs, 1 cup sugar, 1 teaspoon baking soda, 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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