Tomato Soup Cake

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Tomato Soup Cake

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Published prior to 2008

This classic recipe for a sweet, mahogany-colored spice cake is one which has found its way into community cookbooks for years. We think it must have been born in the '50s, when canned foods in everything from casseroles to cakes burst upon the culinary scene. Many tomato soup cake recipes also call for wild amounts of fat and eggs; a cup of butter or shortening or oil, and 4 eggs. This particular version is much more restrained.

You can top the baked cake with a sprinkling of confectioners' sugar, but it really does cry out for a thick cream cheese frosting. Want to avoid those guilt pangs? Make the frosting with fat-free cream cheese -- one of those nonfat for high-fat substitutions which works extremely well -- or, if you don't want to pay the premium that this particular new-to-the-market item commands, light cream cheese.

Cake
1 large egg
1 tablespoon vegetable oil, preferably canola
1 cup (7 ounces) sugar
1 (10 1/2 ounce) can plain condensed tomato soup (not "Italian tomato" or cream of tomato)
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose or 100% White Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ground cloves
3/4 cup (4 1/2 ounces) raisins
1/2 cup (2 ounces) chopped walnuts (optional)

Icing
8 ounces light cream cheese (also known as Neufchatel cheese), or fat-free cream cheese
2 cups (8 ounces) confectioners' sugar
1/8 teaspoon orange oil, or a teaspoon of grated
orange rind

For the cake: Cream together the egg, oil and sugar till smooth. Stir in the tomato soup, then the flour, baking soda, salt, cinnamon and cloves. Beat till smooth.

Stir in the raisins and nuts. Pour the batter into a lightly greased and floured 9-inch square cake pan. Bake the cake in a preheated 350°F oven for 40 minutes, or until it tests done. Remove the cake from the oven and cool completely before frosting.

For the frosting: Beat together icing ingredients until smooth; spread over cooled cake. Yield: 16 pieces.

Nutrition information per serving, basic cake, (2 1/4" x 2 1/4" piece, 1/16 of cake, 56g): 134 cal, 2g fat, 2g protein, 16g complex carbohydrates, 12g sugar, 1g dietary fiber, 17mg cholesterol, 260mg sodium, 120mg potassium, 11mg vitamin C, 1mg iron, 33mg calcium, 30mg phosphorus.

Reviews

1
  • star rating 09/20/2010
  • Hdayton from KAF Community
  • Me and my family are station at Frot Drum in uperstate N.Y. We go to Chapel here on post. Yesterday was my tern to bring brunch for after surves. We never know who will be there. A new family who just got station hear, or a solder home for leave, or one getting ready to leave for a deplormint. Well I made this cake in to cupcakes and a bach of Kitchen sink carrot cake cupcakes. I frosted both with a cream cheese frosting. Well there was three 20 some thing year old solders fitting over the last two. All you could hear was you had two already!!( They are leaving later this week) Well a nother one came up popped one in his moth and said that his wife would love ther other one with a smile. that end that, I promised to make moore and bring them over befor they leave. I was not going to tell them what was in them but my 12 year old just had to. Know one belived her. lol lol I can see that i will be making this one alot. I'm all was looking for recipes for thing that ship well. Sents I'm all was sending baked goods to my husband and his men. I'm thinking that this one will be good for that. Going to try it this week .
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