Very Special Tomato Spice Cake

Very Special Tomato Spice Cake

10 Reviews 1 Pic
SHERRI LEIGH
Recipe by  SHERRI LEIGH

“This recipe uses tomato sauce.”

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Ingredients

Adjust Servings

Original recipe yields 1 tube or bundt

Directions

  1. In a small bowl, thoroughly mix the tomato sauce and soda.
  2. In a mixing bowl, combine flour, sugar, baking powder, spices and salt. Mix in tomato sauce and soda mixture. Stir in eggs, oil, nuts, raisins and fruit juice. Mix well. Pour batter into greased 10 inch bundt or tube pan.
  3. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Cool cake in pan for 15 minutes, and then turn out on serving plate. Dust top with confectioners' sugar.

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Reviews (10)

Rate This Recipe
JANINE PERKINS
13

JANINE PERKINS

This cake was moist and wonderful!! I had to omit the walnuts and raisins because some in my family don't care for them but the cake was still fabulous! Everyone who tried it raved about it. I served it with homemade cinnamon chip ice cream. I personally feel the nuts and raisins would make it even more exquisite.. But it was still worth 5 stars without them!!

Sarah Jo
9

Sarah Jo

I made muffins out of this recipe. I always coupon a lot of canned tomato sauce so this was perfect to use a can in a really healthy and tasty way. I used whole wheat white flour and because I'm low on vegetable oil, I cut the vegetable oil by half and substituted the rest with my homemade organic applesauce. I did warm the orange juice and I soaked the raisins in the warm orange juice for about twenty minutes before I added the rest of the wet ingredients. I did not make this for my family so I cut the raisins by half and I did not add the nuts (you never know if other people love raisins as much as you do OR are allergic to nuts). This turned out fabulous. Very moist and the combination of the tomato sauce (you can't tell what it is in the cake but you like it--it's really good!) and spices was just wonderful. I would up the spices next time just a touch and add a little vanilla extract. For my family, I think it needs the nuts (I would use pecans--we're not a walnut family) and keep the raisins halved. I think that using a cup and a half would have been overkill. I was able to get 12 largish regular muffins and 24 largeish mini-muffins out of this recipe. It makes a lot so if you don't have a big family, make sure you have room in your freezer OR you've got friends who like muffins!

PAYEARY
8

PAYEARY

this is such a great cake because it is so quick, easy & is made with ingredients always on hand!!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 484 cal
  • 24%
  • Fat
  • 21.5 g
  • 33%
  • Carbs
  • 70 g
  • 23%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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