Loading...An old fashioned cake you don’t hear of often anymore from Moody’s Diner Cookbook by Nancy Moody Genthner.
Difficulty: Easy
Servings: 9 x 13 inch pan
Prep Time: quickly Cook Time: 45 minutesIngredients
1 cup sugar
1/2 cup shortening or lard
1 teaspoon baking soda
1 can (12 0z) tomato soup
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon salt
1 cup seeded raisins
1 cup chopped walnuts
Directions
Beat together sugar, shortening, and baking soda. Add tomato soup and mix well. Sift dry indgredients and add to batter. Mix well. Stir in raisins and nuts. Pour batter into greased and floured 9 x 13 pan. Bake 45 minutes at 350 degrees or until toothpick inserted in center of cake comes out clean.
Categories: Cakes, Desserts, Old-Fashioned
Submitted by: twoturkey on August 3, 2010
Woodwife says:
I love tomato soup cake! I make one for myself for my birthday. I like a cream cheese frosting 🙂
On August 5, 2010 at 2:53 am
Mrs.Turkey says:
Truthfully, I haven’t made one in years but came across the recipe in one of my Maine cook books. My husband doesn’t like the sound of tomato soup in a cake….so no sense making it just for me.
But it brought back memories of my folks liking it…so I decided to post it on CITR site!
Mrs. Turkey
On August 5, 2010 at 6:03 am
Woodwife says:
lol, yes. If people know what’s in it they usually won’t touch it. But my experience has been if they eat some without knowing they love it.*
It doesn’t taste tomato-y at all. It just tastes like a moist and yummy spice cake. I’m not a tomato fan, so that’s saying a lot 🙂
*I’m not advocating deliberately not telling people what’s in food. I’ve just taken this cake to pot lucks and had it disappear, then have a request for the recipe. They are usually surprised by the tomato soup and can’t believe how delicious it is.
On August 5, 2010 at 12:50 pm
Mrs.Turkey says:
I know what you mean by not mentioning some things. I don’t mention anything I might put mushrooms in…I grind or chop them up so fine and hope he doesn’t see them LOL Usually works!
On August 5, 2010 at 2:19 pm
eve says:
This is a wonderful moist Spice Cake. I just tell my husband is a Spice Cake and he loves it. You don’t really need a frosting. I like it with just Cold Apple Sauce on top.
On August 6, 2010 at 7:03 pm
bonita says:
My aunt used to make this. I thought she was pulling my leg when she called it Tomato Soup Cake. Years later I came across the receipt in (a first edition! of) M. F.K. Fisher’s “How To Cook a Wolf.” It’s a great book—fun to read and full of all sorts of war ration-type short cuts and substitutes that are still economical today.
On August 23, 2010 at 12:49 am
BuckeyeGirl says:
Be sure to tell our friends in other countries that this is the condensed soup like Campbell Soup! I think it’s mostly understood but just in case…
Thank you for sharing this! I saw this first in a book full of recipes that use Campbell condensed soups to cook with! It was a hoot and I thought it was crazy but someone told me it really works.
I agree with eve and the others! Call it Spice Cake and leave the ‘Tomato Soup’ part out till they’re hooked! If Carrots or Zucchini are good to bake with, why not Tomatoes too?
On August 23, 2010 at 10:01 am
Mrs.Turkey says:
The recipe says a can of soup…..I just assumed people would know what I was referring to.
I thought of making a cake today but have coffee bars to finish up here before making something else. Check out that recipe…can use left over coffee from a pot of perked or instant coffee from a jar mixed with cup of water. It’s delicious!
Mrs. Turkey
On August 23, 2010 at 10:15 am