Reviewed: Jul. 15, 2009

I made this for the meticulous Methodists at my church. They're a tough crowd. They figured out the "secret ingredient" right away, and griped a little about the "blonde" raisins that I added. We found the cake a little salty. I will eliminate the salt next time. Very good otherwise, though, and I liked it very much.

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annalou

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Reviewed: Jan. 10, 2009

A really interesting cake, not the best cake ever, but pretty good. It was moist but we couldn't detect the tomato at all, which is probably a good thing. I omitted the salt, used low sodium soup and unsalted butter and it was fine.

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Juliette, London, UK

Cooking Level: Expert

Home Town: Juliette, Georgia, USA

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Reviewed: Dec. 17, 2008

TOO SALTY, RECIPE NEEDS TO BE DOUBLED! BUT NOT TOO BAD FOR A TOMATO SOUP CAKE.

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Tammy Jones

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Reviewed: Sep. 3, 2008

This was really good. After reading about other's salt concerns, I used unsalted butter, cut the salt down to 1/4 tsp., used all-purpose flour and added 1 1/4 tsp. baking powder. That made it just about perfect! I also added 1/2 cup walnuts instead of the raisins (personal preference) and cooked it for 55 minutes at 325 in an 8 in. glass pan.

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MrsPinky

Cooking Level: Expert

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Reviewed: Jun. 16, 2008

Great cake! I took the advise of others and did not use any additional salt. Unsalted butter would have been better though and I will use it next time. My grandmother used to make this cake many years ago and to hold with tradition, I used 2 19fl oz soup cans. (wash, remove the label and grease well). Fill to just over 1/2 to allow for rising. When cool, use a can opener to open the bottom of the can and press the cake through. Makes it easy to slice. I also made my own self-rising flour by adding 1.5 tsp baking powder and 1/2 tsp salt for every cup of all purpose flour.

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Lorrie

Cooking Level: Expert

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Reviewed: Apr. 12, 2008

I love spice cakes, and this cake was delicious! I would have never guessed it had tomato soup in it. I had some extra cinnamon to get rid of, so I made a cinnamon cream cheese frosting for it - AWESOME!

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Frog_Prince

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Mar. 29, 2008

Made the recipe with all-purpose flour (not self-raising). Cake didn't rise much, but still had a light texture. Cake was a bit salty. Will try with less salt next time.

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CJ

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Reviewed: Mar. 22, 2008

I love this recipe my mother made it a lot when I was a kid. I have added a few things in mine that makes it great. Try slicing and adding an apple or two, some raisins and walnuts. It really turns out great.

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Shelly

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Reviewed: Feb. 26, 2008

This is more of a comment to those who think this cake is salty. Suggestion: cut the salt by using unsalted butter.

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ScarletCleo

Cooking Level: Intermediate

Living In: Campbell, California, USA

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Reviewed: Jan. 31, 2008

I posted this recipe years ago and much to my amazement it's still the first one that comes up when you enter "tomato soup cake" in Google. I'm glad so many of you like this recipe. I'll have to try it the next time with the lower salt suggestions you've made. Thanks for trying it. It's been a family favourite for as long as I can remember. Debbie Budd

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DebbieB

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Reviewed: Dec. 20, 2007

This is a recipe that my family has used for years! We have always substituted dried fruit bits for the raisins, a twist on a fruit cake!

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Theopa

Cooking Level: Intermediate

Living In: Mckinney, Texas, USA

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Reviewed: Oct. 1, 2007

I came across this recipe by accident, and it was so strange that I had to try it. My husband really enjoyed it, but I tasted the salt in it. I will make this again with low sodium soup and a dash (maybe) of salt.

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MSZ71

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Reviewed: Jul. 14, 2007

One of my favourite recipes, works really well as a cupcake recipe too!

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pixeldust

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Reviewed: Feb. 7, 2007

I came across this recipe by accident looking for a recipe to make tomato soup. Wow-weird idea but so good! I did not have self rising flour so I added 1 tsp of baking powder,and I left out the raisins and salt as suggested by other readers. It came out more loaf like in texture but so nice. I iced it with brown sugar icing that I have a recipe for. This is a keeper.

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jlandhen

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 25, 2007

I followed the recipe with four changes: I omitted the salt, I used all-purpose flour and added 1 tsp baking powder, I omitted the raisins (we're out), and I added maybe 3/4 or 1 tsp of lemon extract. I used a silicone bundt pan sprayed with Pam, and, for whatever reason, it took 1 hour and 20 minutes to bake. It was awesome! I might add a little more baking powder next time but maybe not. It wasn't dense, it just didn't rise a whole lot. My husband HATES tomato soup, and he couldn't guess what was in the cake. Success! Oh, and I iced it with 'cream cheese' icing (8 oz soft neufchatel cheese, 2 TBS soft butter, maybe 1½ cups icing sugar, 1 tsp vanilla, 1 tsp lemon extract, maybe 1 or 2 TBS milk). Fabulous! Thanks for sharing, Debbie!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Nov. 22, 2006

I must say that i really love this recipe it taste nothing like tomatos and believe it or not my family just loves it. I lost my recipe about 2 years ago and was so happy that i found it on this web site yes this year my family will be having tomato soup cake this year for thanksgiving and christmas THIS IS A MUST TRY RECIPE

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kswifty

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Reviewed: Mar. 13, 2006

I baked this in a bundt pan and it came out perfect. No one was able to guess the 'secret' ingredient. The texture was really moist like a banana cake! But the flavor was more like a spice cake! I also paired a homemade cream cheese frosting to top it off!! So good!

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KOLIEOLIE

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Feb. 8, 2006

Thanks for submitting this awesome recipe! This is the same recipe I grew up on and lost mine. After I made yours I found mine and the recipe is exact except that our family recipe adds 1 teas. baking powder also. It rises the cake a bit more and doesnt resemble a loaf but the same great taste. Added walnuts also with cream cheese frosting. Thanks for satisfying my sweet tooth :)

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KimJag

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Alden, New York, USA

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Reviewed: Feb. 3, 2006

Great cake. Made with Cream Cheese frosting II from this site. Followed directions to a "T".

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LESLEYfromWI

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Reviewed: Oct. 21, 2005

Thank you so much! I grew up enjoying this cake, but I lost the recipe some time ago. I was so happy to see this on the site, I made it right away. I topped it with a thin icing glaze and had my first piece while it was still warm - yummy. (I did leave out the salt as the soup has more than enough.) Thanks again.

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