Mimi's Tomato Soup Cake Recipe - Allrecipes.com
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Mimi's Tomato Soup Cake

Recipe by  

"Depression era tomato spice cake recipe used by my grandmother...this cake is REALLY spicy! You may substitute butter for the shortening if you prefer."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt or tube pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
  3. Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2003

This variation on a spice cake is moist and delicious and bursting with flavor. My picky husband was ready to write off anything with tomato soup as an ingredient, but declared it absolutely wonderful after the first bite. If you like spice cake, you must give this a try!

Most Helpful Critical Review
Aug 29, 2002

very heavy cake. Not hard to tell it is a depression era recipe. I liked the spices to give it some other taste other than tomato soup. I like it, but my husband refuses to eat it.

Aug 29, 2002

Baked this cake yesterday and it really was very good. Moist and flavoursome and quite economical. This is certainly one I will make again and again as my husband says it is his sort of cake!

Nov 02, 2006

Funny, My husband could hardly wait for me to make this cake. He said his great grandmother used to make it all the time. It is one of his favorites.

Mar 30, 2011

I cut this recipe in half so I could make muffins for a outing I had planned for today. Instead of shortening, I used half melted butter and half homemade organic applesauce. I used whole wheat white flour instead of AP flour. I had a feeling that this might need a little more liquid than it called for--I ended up adding an egg and a quarter cup buttermilk. These turned out quite well--though way too heavy on the cloves. I've made tomato soup cake before so it's a favorite of mine (and almost anyone else who knows me) and the smell of this recipe while baking? Wow! I really don't notice the tomatoey taste but again, I've made tomato soup cake before. It's no different than any other spice cake, really. It's just got a twang that really makes you say "That's different!" Great way to use up tomato soup! Just watch the amount of cloves you use. A sprinkle is plenty. NOTE: I got 12 muffins out of a half recipe. 350 for 20 minutes was the perfect baking time for me.

Apr 14, 2005

I found this cake to be quite dry. Followed the recipe a given but seems to need more liquid. I was surprised that there were no eggs in recipe.

Sep 19, 2008

very good texture was moist

Jan 15, 2006

Surprisingly wonderful! Tomato soup is an odd item for a cake ingredient, in fact, I didn't tell anyone until after they raved about it. I substituted milk for the water and used yogurt covered raisins (didn't have plain)- they added an extra little sweetness to it. I also glazed it, using the same spices, with confectioners sugar, adding flavored coffee as the liquid. I would suggest using a 12 cup bundt pan.


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  • Calories
  • 499 kcal
  • 25%
  • Carbohydrates
  • 69.4 g
  • 22%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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