Mimi's Tomato Soup Cake Recipe

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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!

—Becca

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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.

—JACKIEV

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11 Ratings

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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!

—CULLY160

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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.

—Michelle Farrar

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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.

—PAT IN TO

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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.

—Sarah Jo

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Sep 19, 2008

very good texture was moist

—Robin

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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.

—robsel

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Nutrition

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.

Nutritional Information

Mimi's Tomato Soup Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 499
** Calories from Fat: 212

% Daily Value *
** Total Fat 23.5g 36 %
** Saturated Fat 6.3g 32 %
** Cholesterol 7mg 2 %
** Sodium 388mg 16 %
** Potassium 294mg 8 %
** Total Carbohydrates 69.4g 22 %
** Dietary Fiber 2.9g 12 %
** Protein 6.5g 13 %
** Sugars 38g
** Vitamin A 3 %
** Vitamin C 24 %
** Calcium 15 %
** Iron 28 %
** Thiamin 34 %
** Niacin 24 %
** Vitamin B6 9 %
** Magnesium 14 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.