For an extra touch of decadence, consider topping the cooled cake with a tangy cream cheese frosting. Feel free to experiment with other dried fruits or nuts in place of the raisins. The tomato soup adds moisture and a subtle depth of flavor, but it's important to use condensed tomato soup for the correct consistency and taste. Store leftover cake in an airtight container at room temperature for up to 3 days.
Tomato Soup Cake
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING16 People
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VIEWS224
Indulge in a delightful paradox with this Tomato Soup Cake, a surprisingly moist and warmly spiced treat that will challenge your expectations. The subtle tang of tomato soup blends seamlessly with classic baking spices, creating a symphony of flavors that is both comforting and intriguing. Prepare to be amazed by this unexpected culinary gem!
Ingridients
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Nutrition
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Carbohydrate31 g
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Cholesterol22 mg
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Fiber1 g
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Protein2 g
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Saturated Fat3 g
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Sodium439 mg
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Sugar19 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 325 degrees F (165 degrees C). Lightly grease and flour a 10-inch square baking pan to prevent sticking. (5 minutes)
02 Step
Recipe View 2 mins In a medium bowl, combine the condensed tomato soup and baking soda. The mixture will foam slightly. Set aside. (2 minutes)
03 Step
Recipe View 5 mins In a large bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. Beat in the egg until well combined. Stir in the cinnamon, cloves, and salt. (5 minutes)
04 Step
Recipe View 5 mins Gradually add the tomato soup mixture to the butter mixture, mixing until just combined. Be careful not to overmix. Gently fold in the flour and raisins until evenly distributed throughout the batter. (5 minutes)
05 Step
Recipe View 1 mins Pour the cake batter into the prepared baking pan, spreading it evenly. (1 minute)
06 Step
Recipe View 1 hrs Bake in the preheated oven for approximately 1 hour, or until a wooden skewer inserted into the center comes out clean. (60 minutes)
07 Step
Recipe View 10 mins Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
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Please Rate
Jeanette Goyette
Apr 14, 2025Sarah: I was skeptical, but this cake is surprisingly good! The tomato soup adds a unique depth of flavor.
Colton Kovacek
Apr 10, 2025Emily: I used dried cranberries instead of raisins, and it was delicious. Thanks for the recipe!
Adriel Pouros
Mar 21, 2024Jessica: This recipe is a keeper! I added walnuts and cream cheese frosting, and it was a hit.
Weldon Jaskolski
Feb 29, 2024Michael: My family loved this cake! It's moist and delicious, and no one guessed the secret ingredient.
Heaven Abbott
Dec 20, 2023David: I made this cake for a potluck, and everyone raved about it. It's definitely a conversation starter!