Old Fashioned Tomato Soup Cake recipes - Spice cake

Author: Nancy Jones  

This was my great grandmother's recipe which I just found in a very old handwritten cookbook - So excited to make this again This sweet and spicy classic loaf cake is studded with sticky raisins and crunchy toasted nuts. Delicious spice cake with to-die-for brown sugar frosting.

Tomato Soup Cake I

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.
Provided by: Allrecipes Member
Yields: 10 servings
Number of ingredients: 10

Ingredients:

• 1 (10.75 ounce) can condensed tomato soup
• 1 teaspoon baking soda
• 1 cup white sugar
• 1 egg
• ⅓ cup butter
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 ½ cups self-rising flour
• 1 cup raisins

Nutrition:

• Calories: 168.9 calories
• Carbohydrate: 31.1 g
• Cholesterol: 21.8 mg
• Fat: 4.6 g
• Fiber: 0.8 g
• Protein: 2.2 g
• Saturated Fat: 2.6 g
• Sodium: 438.6 mg
• Sugar: 19.2 g

How to cook:

1. Combine the tomato soup and the soda in a bowl, and let it stand.
2. Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
3. Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

Notes: This Depression-Era ‘Magic Cake’ Has a Secret Ingredient, Preheat the oven to 350° F. Lightly grease and flour a 9-inch square cake pan. Mix together the egg, oil, and sugar until the sugar is fully incorporated. …

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soup spice cake with brown sugar frosting tomato soup spice cake with brown sugar frosting

Old Fashioned Tomato Soup Cake

This was my great grandmother's recipe which I just found in a very old handwritten cookbook - So excited to make this again
Provided by: Jtrillich
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 9

Ingredients:

• 1/2 cup butter
• 1 cup white sugar
• 1 cup raisins
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 (10 ounce) can condensed tomato soup
• 2 cups flour

Nutrition:

• Calories: 389.1 calories
• Fat: 12.1 grams
• Saturated Fat: 7.4 grams
• Cholesterol: 30.5 milligrams
• Sodium: 398.9 milligrams
• Carbohydrate: 68.3 grams
• Fiber: 2.1 grams
• Sugar: 38.7 grams
• Protein: 4.5 grams

How to cook:

1. Pre heat oven to 350 degrees.
2. cream butter and sugar together until light and fluffy.
3. sift together flour and all spices with baking soda in separate bowl.
4. Add tomato soup to creamed butter mixture - rinse can with small amount of water. Gradually add in dry ingredients. Stir in raisins. I remember her baking these in greased loaf pans. She doesn't list a specific time for doneness but notes that top should be well done and toothpick should come out clean.

Notes: Tomato Soup Cake - Taste of the South, For cake: In a large bowl, whisk together flour and pie spice. In another large bowl, beat soup, sugars, shortening, eggs, and milk with a mixer at …

Tomato Soup Cake

This sweet and spicy classic loaf cake is studded with sticky raisins and crunchy toasted nuts. A cream cheese frosting is its crowning glory. You know its autumn when one of these is in the oven!
Provided by: Marie Rayner
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 17

Ingredients:

• 1/4 cup (60g) butter
• 1 cup (195g) sugar
• 1 large free range egg
• 1 (10 3/4 oz)(295g) tin of condensed tomato soup, undiluted
• 1 tsp bicarbonate of soda
• 1 1/2 cups (210 g) sifted all purpose (plain)flour
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/3 cup (50g) raisins
• 1/3 cup (40g) toasted walnuts (coarsely broken)
• 2 1/2 TBS butter, at room temperature
• 4 TBS cream cheese, at room temperature
• few drops of vanilla extract
• 1 cup (130g) icing sugar sifted (or enough to give you the consistency needed) (In the UK it may take considerably more)

How to cook:

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 by 4 inch loaf tin and line with baking paper. Set aside.
2. Cream the butter and sugar together until light and fluffy. Beat in the egg. Beat in the tomato soup.
3. Sift together the flour, soda, baking powder and spices. Add to the creamed mixture and mix together just to combine. Fold in the raisins and nuts.
4. Spread in the loaf tin and bake for 40 to 45 minutes until well risen and a toothpick inserted in the centre comes out clean. (Here in the UK, mine took an additional 10 minutes.)
5. Let cool in the tin for 10 minutes, then tip out onto a wire rack to cool completely.
6. When the cake has cooled make the frosting. Beat everything together until smooth, adding enough icing sugar to give you a smooth, thickish yet spreadable frosting. Spread over the top of the cake.
7. Cut into thick slices to serve.

Notes: Old Fashioned Tomato Soup Cake Recipe, directions. Pre heat oven to 350 degrees. cream butter and sugar together until light and fluffy. sift together flour and all …

Tomato Soup Spice Cake with Brown Sugar Frosting

Delicious spice cake with to-die-for brown sugar frosting.
Provided by: Sarah Peterson
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 20 servings
Number of ingredients: 16

Ingredients:

• 3 1/2 cups sifted flour
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg
• 1 teaspoon cloves
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 cups sugar
• 2 cans tomato soup
• 4 tablespoons butter
• Optional: 1 cup of raisins or nuts
• 1/4 cup butter
• 1/4 cup brown sugar
• 3/4 cup sifted powdered sugar or more
• 2-3 tablespoons of milk
• 1 teaspoon vanilla

How to cook:

1. Preheat oven to 350 degrees. Grease and flour a 9 x 13 rectangle pan.
2. In large mixing bowl, sift together the dry ingredients.
3. Add sugar, tomato soup and softened butter. Mix at low speed for one minute.
4. Pour into cake pans and bake for 25-30 minutes, or until inserted toothpick comes out clean.
5. Cool cakes 15 minutes before removing from pans.
6. For the frosting: In a saucepan, melt butter and brown sugar. Gradually add in powdered sugar and milk until desired consistency. Add vanilla.
7. Pour glaze over top of cake, letting it drip down the sides.

Notes: Magic tomato soup cake recipes from the 50s, Preheat oven to 350 F. Cream butter & sugar well. Sift flour; measure; resift 3 times with spices, salt. Alternately add dry ingredients with soup-soda mixture. Pour into greased loaf pan. (Size important; …