Tomato Soup Cake


(3 votes) 3 3

The tomato soup just gives this cake a deep rich flavor, you cannot really discern the flavor of the tomato separately.

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  • 1/2 C. shortening
  • 1 C. granulated sugar
  • 1 can tomato soup
  • 1 tsp. baking soda
  • 2 C. flour
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1 tsp. nutmeg
  • 1 C. raisins
  • 1 C. chopped walnuts (optional)

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Blend shortening and sugar. Mix tomato soup and baking soda together. Add to shortening-sugar mixture. Sift dry ingredients and add to first mixture. Stir in raisins and nuts. Pour into a greased and lightly floured loaf pan and bake at 350 degrees F for 1 hour. Frost when cake is cool.



3 oz. cream cheese

1 1/2 C. confectioners' sugar

1 tsp. vanilla extract

Reviews (1)

  • This is a WWII-era concoction. Not bad at all -- just like a regular spice cake, little different from carrot cake. The tomato soup acts with the soda to make it rise.

    Flag as inappropriate Erdajean  |  October 5, 2007

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