Tomato Soup Cake IIi Recipe

Name: Tomato Soup Cake IIi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 3/4 ounce) can tomato soup; 1 egg; 1 cup sugar; 2 teaspoons nutmeg; 2 teaspoons cinnamon; 2 teaspoons baking powder; 2 cups flour; 1 teaspoon baking soda; ½ cup margarine or ½ cup butter; 1 cup walnuts; 1 cup raisins; dusted with flour; 1 cup cherries, if desired

Servings: persons

1 (10 3/4 ounce) can tomato soup
1 egg
1 cup sugar
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons baking powder
2 cups flour
1 teaspoon baking soda
½ cup margarine or ½ cup butter
1 cup walnuts
1 cup raisins
dusted with flour
1 cup cherries, if desired

1
Cream the margarine or butter, the egg and the.
2
sugar together.
3
Add the tomato soup and mix well.
4
Sift together the dry ingredients and then add to the batter, stirring until evenly combined.
5
Gently stir in the walnuts, raisins and.
6
if desired, the cherries.
7
Preheat oven to 350 degrees.
8
Coat loaf pan with Crisco oil and lightly flour.
9
Pour ingredients in loaf pan and bake about 1 hour.
10
Let cool.
11
Ice with cream cheese frosting.

855

kcal

Calories

Fat

104

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 13 ingredients. The key ingredients include: 1 (10 3/4 ounce) can tomato soup, 1 egg, 1 cup sugar, 2 teaspoons nutmeg, and more.

Yes, Tomato Soup Cake IIi 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 IIi

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