Mimi's Tomato Soup Cake recipe

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Ingredients

¾ cup shortening
1 ½ cups white sugar
1 (10.75 ounce) can tomato soup
¾ cup water
1 teaspoon baking soda
3 cups all-purpose flour
¼ teaspoon salt
3 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 ½ teaspoons ground nutmeg
1 ½ cups raisins
1 ½ cups chopped walnuts

Nutrition Info

499.2 calories
carbohydrate: 69.4 g
cholesterol: 7.2 mg
fat: 23.5 g
fiber: 2.9 g
protein: 6.5 g
saturatedFat: 6.3 g
servingSize: -
sodium: 388.3 mg
sugar: 38 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.

  2. In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.

  3. Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.

Recipe Yield

1 - 10 inch Bundt or tube pan

Recipe Note

Depression era tomato spice cake recipe used by my grandmother...this cake is REALLY spicy! You may substitute butter for the shortening if you prefer.

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