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–+ servings
Tomato Soup Cake
Tomato Soup Cake is a uniquely nostalgic dessert from the early-to-mid 20th century that surprises many with its rich flavor and moist crumb. Though the idea of tomato soup in a cake may raise eyebrows, it actually serves to intensify the cake's spiced character while keeping it tender. This recipe was popular during the Great Depression and WWII eras, when resourcefulness in baking was key. The warm blend of cinnamon, cloves, and raisins gives it a comforting flavor reminiscent of spiced holiday cakes, making it a hidden gem for vintage dessert lovers.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 10
Calories 266 kcal

Ingredients
  

  • 2 tbsp shortening
  • 1 cup sugar
  • 1 tsp baking soda
  • 2 tsp cold water
  • 10¾ oz condensed tomato soup
  • 2¼ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 cup raisins ( or any dried fruit of choice)

Instructions
 

Step 1: Cream Base

  • Cream together shortening and sugar until smooth.

Step 2: Combine Liquid Ingredients

  • Dissolve baking soda in cold water. Stir into tomato soup until well blended.

Step 3: Mix Wet Ingredients

  • Add the tomato soup mixture to the creamed sugar and shortening. Mix well.

Step 4: Prepare Dry Ingredients

  • In a separate bowl, sift together flour, baking powder, cinnamon, and ground cloves.

Step 5: Combine All Ingredients

  • Gradually add the dry ingredients to the wet mixture, mixing until combined. Stir in raisins or dried fruit.

Step 6: Bake

  • Pour batter into a greased loaf pan. Bake at 350°F (moderate oven) for about 1 hour, or until a toothpick inserted comes out clean.

Tips

  • Use either raisins or mixed dried fruit, as noted on the card
  • Chopped nuts may be added along with raisins for extra texture
  • Both nuts and raisins may be omitted for a plainer spice cake
  • Grease the loaf pan thoroughly to prevent sticking
  • Allow cake to cool completely before slicing for clean cuts
  • Dust with powdered sugar for a simple finish
  • Serve with whipped cream or vanilla ice cream
  • This cake improves in flavor after resting overnight
  • Store tightly wrapped at room temperature for up to 3 days

Nutrition

Calories: 266kcalCarbohydrates: 58gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.3gSodium: 314mgPotassium: 323mgFiber: 2gSugar: 23gVitamin A: 120IUVitamin C: 5mgCalcium: 62mgIron: 2mg
Keyword comfort food, fall baking, heirloom recipe, pantry dessert, retro dessert, spice cake, vintage baking
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