1930 Tomato Soup Cake
A nostalgic 1930s tomato soup cake with warm spices, raisins, and walnuts, offering a moist texture and unique flavor that suits those seeking a vintage, comforting dessert.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch cake pans.
- Combine all dry ingredients in a mixing bowl.
- Add shortening and half of the tomato soup to the dry ingredients.
- Beat well until combined.
- Add remaining tomato soup and eggs, then beat until smooth.
- Fold in floured raisins and chopped walnuts.
- Pour the batter evenly into the prepared pans.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes before removing.
Tips & Substitutions
For a lighter version, consider substituting half of the shortening with unsweetened applesauce. If you don't have raisins or walnuts, try using chopped dried cranberries and pecans instead. Make sure to sift the dry ingredients to avoid lumps, and for added flavor, consider adding a teaspoon of vanilla extract. This cake can also be made in a single 9x13-inch pan for easier serving.
Serving Suggestions
Serve the Tomato Soup Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs wonderfully with a cup of coffee or tea and can be enjoyed as a unique afternoon snack. For a complete meal, consider serving it alongside a light salad or the Herb-Spinach-Cheese Pie for a balanced spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds, or enjoy it cold for a different texture.
Nutrition & Diet Analysis (per serving)
Each serving of 1930 Tomato Soup Cake contains roughly 238 calories, with 5g protein, 40g carbohydrates, and 7g fat. It is a good source of iron (13% of the Daily Value), protein (11% of the Daily Value), and dietary fiber (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use homemade tomato soup instead of canned?
Yes, you can use homemade tomato soup, but ensure it has a similar consistency to canned soup. Homemade versions may vary in texture and flavor, so adjust the spices in the cake batter as necessary to maintain the intended taste profile.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a richer flavor. If you prefer a healthier option, using applesauce or a blend of yogurt and butter can also work, although it may slightly alter the texture of the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown. If it's browning too quickly, tent it with foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).