Tomato Soup Cake Recipe

Name: Tomato Soup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Crisco or 1 cup vegetable oil; 2 ½ cups brown sugar; 2 eggs; 2 (11 ounce) cans condensed tomato soup; 2 ¾ cups water; 2 teaspoons baking soda; 6 ½ cups flour; 1 ½ teaspoons salt; 5 teaspoons baking powder; 2 teaspoons cinnamon; 1 ½ teaspoons ground cloves; 2 teaspoons nutmeg; 1 ½ teaspoons allspice; 2 cups raisins; 2 cups walnuts, coarsely chopped (optional)

Servings: persons

1 cup Crisco or 1 cup vegetable oil
2 ½ cups brown sugar
2 eggs
2 (11 ounce) cans condensed tomato soup
2 ¾ cups water
2 teaspoons baking soda
6 ½ cups flour
1 ½ teaspoons salt
5 teaspoons baking powder
2 teaspoons cinnamon
1 ½ teaspoons ground cloves
2 teaspoons nutmeg
1 ½ teaspoons allspice
2 cups raisins
2 cups walnuts, coarsely chopped (optional)

1
In a large bowl and with a hand mixer, mix together the Crisco (or vegetable oil), brown sugar and eggs.
2
Add tomato soup, water and baking soda.
3
Mix well.
4
In another bowl measure flour, salt, baking powder and spices.
5
Thoroughly mix (a wire whip works well).
6
Add the flour mixture to the soup mixture and stir together with a wooden spoon just until there are no dry pockets of flour.
7
Batter will be lumpy.
8
Add raisins and walnuts.
9
Grease or spray loaf pans with spray release.
10
Fill pans half full with batter.
11
This recipe makes 4 standard loaves or 8 small loaves.
12
Bake at 350F until done.
13
Test with a toothpick if unsure.
14
Toothpick should come out dry when inserted into center of loaf.
15
Small loaves take about 35 minutes.
16
Large loaves take 45 minutes.
17
Let cool in pans for 10 minutes or so then carefully turn out onto racks to cool completely.
18
My mom sometimes frosted them with cream cheese frosting, but I just like 'em plain.

2238

kcal

Calories

105

Fat

299

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 15 ingredients. The key ingredients include: 1 cup Crisco or 1 cup vegetable oil, 2 ½ cups brown sugar, 2 eggs, 2 (11 ounce) cans condensed tomato soup, 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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