I made this for the first time for my weekly ladies accountability group meeting last year, and it’s become a family favourite. Who would have thought that our favourite cake would be tomato soup cake?
I’m usually not much of a baker, but this recipe is super easy and only takes about 15 minutes to prepare (and that’s with my 2 toddlers helping!)I found it in my copy of “Timeless Recipes for All Occassions” from the Company’s Coming collection of cookbooks by Jean Pare.
It’s one of the cookbook’s Heirloom Recipes, so I knew it must be good…but couldn’t get over the fact that one of the main ingredients in this cake recipe is…tomato soup!
So I thought I’d share. Here you go! Bon Appetit!
1/2 cup hard margarine (or butter)
1 cup granulated sugar
1 large egg
1.5 cups all purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1 cup raisins (optional)
3/4 cup chopped walnuts (optional)
1 tsp baking soda
2 tsp hot water
1 can condensed tomato soup (10 oz)
Cream together butter and sugar. Add egg; beat well.
Mix next 7 ingredients in small bowl, mix thoroughly.
Combine soda and hot water in small cup. Stir into tomato soup. Add soup mixture to sugar mixture in 2 parts, alternating with flour mixture in 3 parts, starting and ending with flour mixture.
(So put some flour mixture in with the sugar and eggs, stir, then some soup mixture, stir, flour, soup, flour, stirring each time)
Turn into greased 9×13 inch pan. Bake at 325F (160C) for 35-45 minutes (mine was fully done by 35 minutes…i think 45 would have burned it.)
Cool. Cuts into 18 pieces.
I topped mine with whipped cream..Yum! The book also suggests chocolate icing, I just thought that would be too heavy.