How to Make Tomato Soup Cake III - A Step-by-Step Guide

Tomato Soup Cake III, a classic dessert from the mid-20th century, is a surprising and delicious confection that has stood the test of time. Despite its unusual name and key ingredient, this cake is incredibly moist, flavorful, and satisfying. It's a unique twist on traditional spice cake, and the addition of tomato soup gives it a rich, velvety texture and a subtle sweetness that is truly irresistible.

Believe it or not, the idea of using tomato soup in cake recipes dates back to the...

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Ingredients

  • 1 cup white sugar
  • ½ cup shortening
  • ½ teaspoon salt
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon ground cloves
  • ½ cup raisins
  • ½ cup chopped walnuts
  • 2 cups sifted all-purpose flour
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 teaspoon baking soda
  • 1 (8 ounce) package cream cheese
  • 2 cups confectioners' sugar

Information

  • Servings: 18
  • Yield: 9 to 13 x inch cake

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
  • In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.
  • Bake for 30 to 35 minutes. Cool.
  • Beat cream cheese and confectioners sugar together until smooth. Frost the cake.
  • Nutrition

    294 cal.

    • Total Fat: 13g
    • Saturated Fat: 5g
    • Cholesterol: 34mg
    • Sodium: 301mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 1g
    • Total Sugars: 28g
    • Protein: 4g
    • Vitamin C: 9mg
    • Calcium: 39mg
    • Iron: 1mg
    • Potassium: 120mg