Tomato Soup Spice Cake

The earliest versions of this cake date as far back as the 1920s. Condensed tomato soup is an unexpected addition—frugal and shelf-stable, it was used to create a cake that’s both rich and moist, with very little fat. Aromatic spices are the real star, flavor-wise, alongside cream cheese frosting for sweetness.

Prep
10 mins
Bake
30 to 35 mins
Total
40 mins
Yield
1 cake 9" round
Tomato Soup Spice Cake

Instructions

  1. Preheat the oven to 350°F. Lightly grease and flour a 9˝ square cake pan, or line with parchment.

  2. For the cake: Mix together the egg, oil, and sugar until smooth. Stir in the tomato soup. Stir in the flour, baking soda, salt, cinnamon, and cloves. Beat until smooth. Stir in the raisins and nuts (if using).

  3. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until the edges just begin to pull away from the pan and a cake tester inserted in the center comes out clean. Remove from the oven and let cool in the pan on a rack.

  4. For the frosting: Mix the cream cheese, confectioners’ sugar, and orange zest together until smooth. Spread over the cooled cake.

  5. Store, loosely covered, at room temperature for 2 days, or freeze for longer storage.