Tomato Soup Cake (Spice Cake)
A moist spice cake featuring the unique tang of tomato soup, enhanced with cinnamon, raisins, and nuts, perfect for cozy gatherings or unique dessert options.
Ingredients
Instructions
- Cream the butter and sugar together until well combined.
- Add eggs and spices to the creamed mixture and mix thoroughly.
- Combine the baking powder with the flour.
- Mix the soda with the tomato soup (this will cause it to swell).
- Alternately add the flour mixture and soup mixture to the creamed butter mixture, beginning and ending with the flour mixture.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- For variety, add raisins and nuts to the batter before baking.
Tips & Substitutions
For a lighter texture, consider sifting the flour before use. If you're out of tomato soup, canned pumpkin or butternut squash puree can serve as a suitable substitute, though it will alter the flavor slightly. Adding a pinch of nutmeg alongside the cinnamon can enhance the spiced flavor of the cake. For an extra twist, consider folding in chocolate chips or walnuts to the batter, inspired by the versatility of American recipes.
Serving Suggestions
Serve the Tomato Soup Cake dusted with powdered sugar or topped with a light cream cheese frosting for added richness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful afternoon treat, enjoy it alongside a cup of tea or coffee, making it a perfect match for gatherings or casual brunches.
Storage & Reheating
To store leftover Tomato Soup Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, slice a piece and microwave it for 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Soup Cake (Spice Cake) contains roughly 1173 calories, with 14g protein, 146g carbohydrates, and 59g fat. It is an excellent source of calcium (54% of the Daily Value), iron (34% of the Daily Value), and protein (29% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1257mg per serving (55% 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 homemade tomato soup instead of canned?
Yes, you can use homemade tomato soup if you prefer. Just ensure that it has a similar consistency to canned soup and is well-seasoned. This will help maintain the flavor balance in the cake, allowing it to rise and bake properly.
What can I add to the batter for extra flavor?
You can add raisins, chopped nuts, or even chocolate chips to the batter for an extra burst of flavor and texture. A teaspoon of vanilla extract can also enhance the cake's sweetness and aroma, making it even more delightful.
Is this cake suitable for freezing?
Absolutely! Tomato Soup Cake freezes well. Once cooled, wrap individual slices or the whole cake in plastic wrap and then place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator before serving for best results.
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).