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Tomato Soup Cake

A moist spice cake with an unexpected twist.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Michele

Ingredients

  • 1 cup sugar
  • 1 tbsp lard or shortening
  • 1 tbsp butter - softened
  • 1 tsp baking soda
  • 1 can tomato soup
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1 cup raisins
  • 2 cups cream cheese frosting

Instructions

  1. Mix together the sugar, lard or shortening, and butter until well mixed.

  2. Stir baking soda into the can of tomato soup until it foams up over the top of the can.  Add this mixture to your sugar mixture and mix well.

  3. Add flour (reserve two tablespoons of flour), baking powder, and spices and mix well.

  4. Add remaining flour to your raisins and gently mix with your hands to coat the raising with flour (this will keep them from settling to the bottom of the cake).  Stir raisins into the cake batter.

  5. Lightly grease and flour a baking pan (8x8 for a thicker cake, 9x13 for a thinner cake).  Spread batter into pan.  Cook in a 350 degree oven for 25-30 minutes for 9x13 and 1 hour for 8x8 - or until cake springs back when touched and toothpick inserted in the middle comes out clean.

  6. Cool cake on a rack, then top with your favorite cream cheese frosting.