Tomato Soup Cake I

Tomato soup cake became popular during the Great Depression when ingredients like tomatoes and soup were readily available and affordable.

This is vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Tomato Soup Cake I

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 8 Calories: 2560

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 can Tomato Soup
• 2 cup All-Purpose Flour
• 1 cup Granulated Sugar
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 0.5 tsp Ground Cloves
• 0.5 tsp Ground Nutmeg
• 0.5 cup Butter
• 2 Eggs
• 1 cup Raisins
• 1 cup Chopped Walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the tomato soup, flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, butter, and eggs until well blended. Stir in the raisins and walnuts.
3. Pour the batter into the prepared pan.
4. Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
6. Serve and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 50g17%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.