Mimi's Tomato Soup Cake11 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 2 hr
“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.” - by Jean Varner
Original recipe yields 1 - 10 inch Bundt or tube pan
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 499 cal
- 23.5 g
- 69.4 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"This variation on a spice cake is moist and delicious and bursting with flavor. My picky husband was ready to write off anything with tomato soup as an ingredient, but declared it absolutely wonderful..." See more after the first bite. If you like spice cake, you must give this a try!"
"Baked this cake yesterday and it really was very good. Moist and flavoursome and quite economical. This is certainly one I will make again and again as my husband says it is his sort of cake!..." See more"
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