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Reviewed: Nov. 2, 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.

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Michelle Farrar

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Reviewed: 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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robsel

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Reviewed: 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.

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PAT IN TO

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Reviewed: Apr. 21, 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.

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JACKIEV

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Reviewed: Mar. 19, 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!

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CULLY160

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Reviewed: Sep. 6, 2001

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!

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