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Tomato Soup Cake

This tomato soup cake is a sweet spice cake. Yes, tomato soup is an odd ingredient for a cake — but this cake tastes yummy. Once the cake has cooled, you can top it with cream cheese frosting if you like. People will never guess what the main ingredient is.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine eastern europe
Servings 16 people
Calories 2696 kcal

Equipment

  • 1 10-inch Square Baking Dish
  • 1 Large Mixing Bowl
  • 1 Electric Mixer
  • 1 Medium Mixing Bowl
  • 1 Spatula or whisk

Ingredients
  

Main

  • 1 10.5 ounce can condensed tomato soup
  • 1 teaspoon baking soda
  • 1 cup white sugar
  • ⅓ cup butter
  • 1 egg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups self-rising flour
  • 1 cup raisins

Instructions
 

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 10-inch square baking dish. Combine tomato soup and baking soda in a bowl; set aside.
  • Beat sugar, butter, egg, cinnamon, cloves, and salt in a large bowl with an electric mixer until smooth. Mix in tomato soup and soda mixture; stir in flour and raisins. Pour cake batter into a greased baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Notes

For optimal results, ensure all cold ingredients like butter and egg are at room temperature to create a smooth, emulsified batter. Avoid overmixing the flour once added; mix just until combined to maintain a tender crumb. While tomato soup is the base, its primary role is to provide moisture and a subtle tang that complements the warm spices. Consider toasting your ground cinnamon and cloves lightly before adding to deepen their aromatic profile. Plump raisins in warm water or a tablespoon of rum for a juicier texture. A generous layer of classic cream cheese frosting is highly recommended to balance the spice and complete the traditional flavor profile of this unique cake.