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 egg, well beaten; 1 c. sugar; 2 tsp. shortening (heaping); 1 1/2 c. flour; 1 tsp. nutmeg; 1/2 tsp. cloves; 1 tsp. salt; 2 1/2 level tsp. baking powder; 1 can tomato soup (Campbell's); 1 level tsp. baking soda; 1 c. raisins (must be seeded)

Servings: persons

1 egg, well beaten
1 c. sugar
2 tsp. shortening (heaping)
1 1/2 c. flour
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. salt
2 1/2 level tsp. baking powder
1 can tomato soup (Campbell's)
1 level tsp. baking soda
1 c. raisins (must be seeded)

1
First, cream together egg, sugar and shortening.
2
Second, sift 1 1/2 cups flour.
3
(Put 1/2 cup flour aside and add 1 cup seeded raisins to it.)
4
Mix 1 level teaspoon baking soda with tomato soup; blend well.
5
Add to first mixture.
6
Add other dry ingredients to flour and add to mixture.
7
Beat mixture thoroughly. Lastly, add 1/2 cup flour with the raisins.
8
Bake in flat pan or loaf pan in a 350u00b0 oven for 3/4 to 1 hour.

672

kcal

Calories

Fat

163

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: 1 egg, well beaten, 1 c. sugar, 2 tsp. shortening (heaping), 1 1/2 c. flour, 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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