Tomato Cake
A moist and flavorful cake that combines the sweetness of raisins and walnuts with the subtle tang of tomato soup, spiced with allspice and cinnamon. Perfect for those seeking a unique dessert or snack with a rich, moist texture and a hint of warmth, suitable for casual gatherings or teatime treats.
Ingredients
Instructions
- Cream the shortening until creamy and add sugar.
- Add eggs to the mixture and beat well.
- Sift together allspice, cinnamon, and cake flour three times.
- Add baking soda to the can of tomato soup and mix well.
- Add part of the flour mixture with raisins and walnuts to the creamed mixture.
- Add the remaining flour mixture with baking powder to the batter.
- Add the tomato soup mixture and blend in well.
- Pour the batter into greased round cake pans.
- Bake in a 350°F oven for 20 to 25 minutes.
- Add topping of your choice after baking.
Tips & Substitutions
For a moist and flavorful cake, ensure the shortening is creamed well with sugar. You can substitute the shortening with unsalted butter for a richer taste. If you prefer, swap raisins with dried cranberries or cherries for a different flavor profile. Adding a pinch of salt can enhance the overall taste. For a fun twist, consider adding a touch of vanilla extract to the batter.
Serving Suggestions
Serve the Tomato Cake plain or topped with a light glaze or whipped cream. It pairs wonderfully with Vanilla Ice Cream for a delightful contrast in temperature and flavor. For an extra touch, sprinkle chopped walnuts on top. This cake makes a great addition to brunch alongside other American recipes like Banana Brunch Cake.
Storage & Reheating
Store any leftover Tomato Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, place slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for 5-10 minutes for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Cake contains roughly 976 calories, with 12g protein, 61g carbohydrates, and 80g fat. It is an excellent source of calcium (26% of the Daily Value), protein (25% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 632mg per serving (27% of the Daily Value).
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 fresh tomatoes instead of tomato soup?
Using fresh tomatoes would alter the texture and moisture content significantly. Tomato soup provides a concentrated flavor and necessary moisture. If you prefer fresh tomatoes, you may need to puree and simmer them to achieve a similar consistency, but the results may vary.
What can I serve with Tomato Cake?
Tomato Cake is versatile; serve it as a dessert or a sweet snack with coffee or tea. It also pairs well with ice cream or whipped cream. Consider adding a fresh fruit salad on the side for a refreshing contrast to the cake's richness.
Is this recipe suitable for vegetarians?
Yes, this Tomato Cake recipe is suitable for vegetarians as it contains no meat or animal-derived ingredients, aside from eggs. For a vegan version, you could substitute eggs with flaxseed meal or applesauce, and use a plant-based shortening.
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).