Recipe by Debbie Budd
"I know, I know - tomato soup is an odd ingredient for a cake. But try it! Sort of spicy and sooo yummy. People will NEVER guess what the main ingredient is."
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1 (10.75 ounce) can
condensed tomato soup
1 1/2 cups
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!
This cake was moist and had a nice flavour. But it was way too salty! My suggestion - omit the salt in the recipe or use low-sodium tomato soup.
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.
I found this to be quite salty. I should have realized this since the baking soda, self-rising flour, soup and butter all have salt in them. I'll be making this recipe again without the 1/2t salt and probably use low sodium soup and unsalted butter. I think the cinnamon should be increased to 1.5 or 2t for those who love the extra spicey version. The overall flavor was very good. I baked this in a tube pan for 30 minutes. It turned out light and moist. I frosted it with a chocolate cream cheese icing. This is a definite keeper. Thanks for sharing Debbie.
This is the MOST wonderful cake I've ever had. I personally think it tastes more like a spice loaf, not so much a cake. After making it, the consistancy of it resembled that of a bannana nut bread, only it tasted like a spice cake. I can't describe it, it was so great. We ate it with just powered sugar as the topping, and it tasted just wonderful!
We found it a little salty, and either use extra sweet frosting, or add a little sugar to the recipe. It was by far the easiest of the four recipes I found, with the fewest ingredients.
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 :)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Soup Cake I
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 41
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