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 cake flour; 3 tsp. baking powder; 1/2 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1/2 tsp. ground nutmeg; 1/4 tsp. baking soda; 1/2 c. shortening; 1 c. sugar; 2 eggs; 1 can condensed tomato soup; 1 c. chopped nuts

Servings: persons

2 c. sifted cake flour
3 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. baking soda
1/2 c. shortening
1 c. sugar
2 eggs
1 can condensed tomato soup
1 c. chopped nuts

1
Sift flour with baking powder, spices and soda.
2
Cream shortening and sugar.
3
Add eggs and beat until light and fluffy. Add dry ingredients alternately with soup, mixing until smooth after each addition.
4
Fold in nuts.
5
Pour into greased and floured 10 x 10 x 2-inch pan.
6
Bake at 350u00b0 for 30 to 35 minutes.
7
Cool in pan for 10 to 15 minutes.
8
Remove and cool thoroughly on rack. Frost with cream cheese frosting or your favorite white frosting. Yields 16 servings.

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 11 ingredients. The key ingredients include: 2 c. sifted cake flour, 3 tsp. baking powder, 1/2 tsp. ground cinnamon, 1/2 tsp. ground 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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