Tomato Soup Cake Recipes

A recent search for a friend.  If you have other recipes for this old time favorite, please send them to me.

Tomato Soup Cake from Michigan
Ingredients:

½ cup shortening
1 cup sugar (can substitute ¾ cup honey)

1 cup tomato soup, undiluted

1 tsp baking soda

2 cups flour

2 tsp baking powder
1 tsp cinnamon
½ tsp cloves
1 tsp nutmeg
1 cup raisins
1 cup chopped walnuts

Blend the shortening with sugar.  Stir baking soda into tomato soup and add to shortening/sugar mixture.  Sift dry ingredients and add the mixture.  Stir in raisins and walnuts.  Pour into greased and floured 13” by 9” cake pan and bake at 350 degrees for 50-60 minutes.  Frost with a Cream Cheese Frosting.

Tomato Soup Cake from Oregon

We are from Oregon, my Mom made this from the time I was a little girl (I am almost 60 now) and it was a family favorite. I always tell people it is a "spice cake" until after they taste it!

Put 1 cup raisins on to cook (cover with water)
Mix: 2 cups flour
1 ½ teaspoon baking powder
1 teaspoon salt
1 cup sugar
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
Add 1 teaspoon soda to 1 can Campbell's tomato soup; stir and add to flour mixture
Add 1 cup shortening (melted) or oil
Mix thoroughly
Drain raisins and stir into mixture
Add ½ cup chopped nuts
Pour onto greased & floured sheet pan (we always used an oblong glass casserole dish)
Bake at 350 for 45 minutes
Frost with traditional butter cream frosting
 

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