Vidalia Onion Cake Recipe

Name: Vidalia Onion Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. finely grated Vidalia onions; 1/2 c. Crisco or 1 stick butter; 1 c. granulated sugar; 1 can tomato soup; 2 c. all-purpose flour, sifted before measuring; 1/2 tsp. ground cloves; 1 tsp. nutmeg; 1 c. raisins, softened in water; 1 c. chopped nuts; 1 tsp. baking soda

Servings: persons

1/2 c. finely grated Vidalia onions
1/2 c. Crisco or 1 stick butter
1 c. granulated sugar
1 can tomato soup
2 c. all-purpose flour, sifted before measuring
1/2 tsp. ground cloves
1 tsp. nutmeg
1 c. raisins, softened in water
1 c. chopped nuts
1 tsp. baking soda

1
Mix baking soda with tomato soup; let stand while mixing other ingredients.
2
Cream shortening and sugar.
3
Add cloves and nutmeg to flour; sift together.
4
Combine soup mixture and flour.
5
Add onions, nuts and raisins (drained).
6
Bake at 325u00b0 in greased and floured or otherwise prepared tube pan or Bundt pan for about an hour or until done with toothpick test.
7
Remove from pan as soon as heat from pan will allow; cool upside down.

914

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 10 ingredients. The key ingredients include: 1/2 c. finely grated Vidalia onions, 1/2 c. Crisco or 1 stick butter, 1 c. granulated sugar, 1 can tomato soup, and more.

Yes, Vidalia Onion Cake falls under the Baking & Desserts 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.

Vidalia Onion Cake

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