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Tomato Soup Cake

Tomato Soup Cake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 can (10.75 oz) condensed tomato soup
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup raisins
  • 1/2 cup chopped walnuts

Method
 

  1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan. Whisk flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  2. Cream butter and sugar until light and fluffy, about 3 minutes.
  3. Beat in eggs one at a time, then vanilla, then the tomato soup, mixing until smooth.
  4. Fold dry ingredients into wet mixture in three parts, then stir in raisin and walnuts.
  5. Pour batter into pan, bake 45 to 50 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then turn out onto a rack.
  6. Cool completely, then slice and dust with powdered sugar or frost with cream cheese frosting.

Notes

This cake tastes even better the next day, so bake it ahead if you can. If you frost it, make sure the loaf is completely cool so the frosting doesn’t slide off.