Tomato Soup Cake
Tomato Soup Cake gained popularity during the Great Depression when ingredients like tomatoes and spices were more affordable than traditional cake ingredients.
This is vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1 can Tomato Soup
- 1 cup Sugar
- 1 cup Butter
- 2 large Egg
- 2 cup Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Cloves
- 1 cup Raisins
- 1 cup Walnuts
- 1 cup Powdered Sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add the eggs and beat well.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the creamed mixture, alternating with the tomato soup. Mix well after each addition.
- Stir in the raisins and walnuts.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
- Once cooled, dust the top with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.