Spiced Tomato Soup Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 215.7
  • Total Fat: 8.3 g
  • Cholesterol: 42.0 mg
  • Sodium: 278.0 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Spiced Tomato Soup Cake calories by ingredient
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Introduction

This is a very old recipe that was one my aunt had many many years ago. I know it is from at least the mid 60's or older. Of course the ingredients can be changed to be better for you but I thought I would enter the actual recipe first and then you can change it the way you like. I don't know where the recipe came from originally I just know that it has been around for as long as I can remember. It is great just as it is, with no frosting. This is a very old recipe that was one my aunt had many many years ago. I know it is from at least the mid 60's or older. Of course the ingredients can be changed to be better for you but I thought I would enter the actual recipe first and then you can change it the way you like. I don't know where the recipe came from originally I just know that it has been around for as long as I can remember. It is great just as it is, with no frosting.
Number of Servings: 16

Ingredients

    Butter, salted, 1 stick
    Granulated Sugar, 1 1/2 cup
    Egg, fresh, 2 extra large
    Baking Soda, 1 1/4 tsp
    Water, tap, 2 1/2 Tablespoons
    *Flour, white, 2 1/3 cup
    Nutmeg, ground, 1/2 tsp
    Cinnamon, ground, 1/2 tsp
    Cloves, ground, 1/2 tsp
    Baking Powder, 1 1/4 tsp
    Campbell's Condensed Tomato Soup, 1 can
    Walnuts, 1/3 cup, chopped
    Raisins, 1/3 cup, packed

Tips

I cut a 9" square cake into 16 pieces. They may be small pieces but it is still be enough. Remember, anything can be good in moderation. :)


Directions

Cream butter with the sugar till light and fluffy.
Beat eggs well and add them.
Dissolve the soda in the water and add to mixture.
Sift 2 cups flour with the spices and baking powder. Add this to the mixture alternately with the soup.
Roll the nuts and raisins in the remaining flour, add to batter.
Bake at 350 for about an hour till toothpick inserted in center comes out clean.

Serving Size: Makes 16 Pieces from 9" cake pan

Number of Servings: 16

Recipe submitted by SparkPeople user JUDIREEZ.

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