Tomato Soup Cake
This vintage Tomato Soup Cake recipe is surprisingly delicious. It tastes like a spice cake. Add nuts and raisins for a lively taste.
Servings: 12
Ingredients
- 1/2 cup vegetable shortening or lard
- 1 cup sugar
- 1 - 10 3/4 oz. can condensed tomato soup Condensed Tomato Soup Substitute
- 1 tsp baking soda
- 2 cups all-purpose flour use gluten-free cake flour or 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
Instructions
- 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.
- 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.
- 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