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You are here: Home / Recipes and Cooking Tips / Tomato Soup Cake

Tomato Soup Cake

February 3, 2010 by Alea Milham 14 Comments

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This delicious tomato soup cake recipe tastes like a spice cake.
tomato soup cake recipe made without eggs, butter, or milk

This old-fashioned tomato soup cake recipe tastes like a spice cake. You can cook this vintage cake recipe in a loaf pan or in a cake pan.

This vintage Tomato Soup Cake recipe form the Great Depression era is surprisingly delicious. It tastes like a spice cake. You can add nuts and raisins if you wish or leave them out. Top the old-fashioned tomato soup cake with the cream cheese frosting recipe or leave it plain.
First let me say, this cake tastes much better than it sounds! This recipe originated in the late 1920s or early 1930s. It was enormously popular throughout the depression as it is made without using eggs or butter.

Tomato Soup Cake was sometimes called Mystery Cake and a game was made of making first-time eaters guess the secret ingredient. It has a delightfully spicy flavor, making it almost impossible to discern that it is made with tomato soup.

This recipe was passed down to me by my mom. This is the cake recipe that I associate with my mom because she has been making it every year during the holidays for as long as I can remember. While Tomato Soup Cakes have been around for years, my mom is the only one I know who makes it in a loaf pan. Most people make it in cake pans, a 9×13 pan, or a bundt cake pan. If you don’t cook it in a bread loaf pan, you will have to alter the cooking time.

If you don’t have a can of condensed tomato soup, you can use this recipe for Condensed Tomato Soup Substitute.

More Depression Cake Recipes

Chocolate Depression Cake Recipe

Vanilla Depression Cake Recipe

Tomato Soup Cake Recipe

Ingredients:

  • 1/2 cup vegetable shortening
  • 1 cup sugar
  • 1 can condensed tomato soup (10 3/4 ounces) (Condensed Tomato Soup Substitute)
  • 1 tsp baking soda
  • 2 cups flour**
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 cup chopped walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)

Directions:

  1. In a large mixing bowl, combine the sugar and vegetable shortening. Add the cinnamon, cloves, nutmeg and condensed tomato soup to the mixing bowl and stir until all of the ingredients are fully combined.
  2. Slowly add the flour to the mixing bowl in half cup increments, stirring well after each addition to ensure all of the flour is fully combined. Add baking powder, baking soda, the walnuts, and raisins to the mixing bowl. Continue stirring until all ingredients are fully incorporated into the  batter.
  3. Pour the cake batter into a greased loaf pan. Bake at 350F  for about 1 hour or until a toothpick inserted into the center of the cake comes out clean. Cool the pan on a wire rack for 15 minutes before removing the cake from the pan.
  4. Once it is cooled you can top it with cream cheese frosting or serve it plain. I leave it plain if I am planning on packing it in lunches and top it with frosting if I will be serving it to guests.

**You can use this Gluten Free Cake Flour to make this recipe gluten-free.

When the cake is cool, frost it with the Cream Cheese Frosting recipe below or, if you wish, slice it and serve it plain.

Tomato Soup Cake Recipe - Tomato Soup Cake is surprisingly delicious. You can't taste the "mystery ingredient" which is condensed tomato soup at all.

Cinnamon Cream Cheese Frosting

Ingredients:

  • 3-ounce package of Philadelphia Cream Cheese
  • 1 tsp vanilla
  • 1-1/2 cups powdered sugar
  • 1/2 teaspoon cinnamon (optional)

Directions:

Put all ingredients in mixing bowl and mix together until the right consistency to spread on cake.

Vintage tomato soup spice cake recipe topped with cream cheese frosting.

Printable Tomato Soup Cake Recipe

4.8 from 4 reviews
Tomato Soup Cake
 
Print
Prep time
5 mins
Cook time
50 mins
Total time
55 mins
 
Author: Alea
Recipe type: Dessert
Serves: 12
Ingredients
  • ½ cup vegetable shortening or lard
  • 1 cup sugar
  • 1 - 10¾ oz. can condensed tomato soup (Condensed Tomato Soup Substitute)
  • 1 tsp baking soda
  • 2 cups all-purpose flour ( use gluten-free all-purpose flour to make this gluten-free)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp cloves
  • 1 tsp nutmeg
  • 1 cup chopped walnuts
Directions
  1. In a large mixing bowl, combine the sugar and vegetable shortening. Add the cinnamon, cloves, nutmeg and condensed tomato soup to the mixing bowl and stir until all of the ingredients are fully combined.
  2. Slowly add the flour to the mixing bowl in half cup increments, stirring well after each addition to ensure all of the flour is fully combined. Add baking powder, baking soda, and the walnuts to the mixing bowl. Continue stirring until all ingredients are fully incorporated into the batter.
  3. Pour the cake batter into a greased loaf pan. Bake at 350F for about 1 hour or until a toothpick inserted into the center of the cake comes out clean. Cool the pan on a wire rack for 15 minutes before removing the cake from the pan
3.5.3251

 

More Cake Recipes

Vanilla Depression Cake Recipe

Chocolate Depression Cake Recipe

Vanilla Bundt Cake with Berry Topping

Brown Sugar Pecan Coffee Cake with Chai Spices

Easy Mocha Fudge Bundt Cake with Mocha Fudge Glaze

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Deborah says

    March 6, 2022 at 10:03 am

    My Grandma would make this every Sunday for as long as I can remember. I am 73 now. She used to call it a war cake. Because they were only allowed so much of everything to cook with. Still my favorite cake. Blessings

    Reply
  2. Patricia L Larson says

    March 21, 2021 at 12:11 pm

    I’ve made this cake dozens of times people can’t wait till i make it .I used to watch my mom make it, no eggs in it. It’s good for company when you don’t have any dessert. Frost it with a thin coating of butter frosting ,serve with coffee yummmmm. Enjoy

    Reply
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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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