Tomato Soup Cake Recipe

Name: Tomato Soup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sifted flour; 1 Tbsp. baking powder; 1/2 tsp. soda; 1/2 tsp. powdered cloves; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/2 c. shortening; 1 c. seedless raisins; 1 c. sugar; 2 eggs, well beaten; 1 can condensed tomato soup; 1 c. chopped nuts

Servings: persons

2 c. sifted flour
1 Tbsp. baking powder
1/2 tsp. soda
1/2 tsp. powdered cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. shortening
1 c. seedless raisins
1 c. sugar
2 eggs, well beaten
1 can condensed tomato soup
1 c. chopped nuts

1
Sift dry ingredients together.
2
Wash and cut raisins.
3
Put small amount of flour mixture in paper bag and shake well.
4
Cream shortening; add sugar gradually.
5
Cream well.
6
Add eggs; mix thoroughly.
7
Add flour mixture alternately with soup.
8
Stir until smooth; fold in raisins and nuts.
9
Pour into greased and floured 8-inch layer pans.
10
Bake in moderate oven (375u00b0) for about 35 minutes.
11
Frost as desired.

764

kcal

Calories

Fat

158

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: 2 c. sifted flour, 1 Tbsp. baking powder, 1/2 tsp. soda, 1/2 tsp. powdered cloves, 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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