Tomato Soup Cake(Double Recipe)
A moist, spiced cake with a surprising tomato flavor, infused with raisins and warm spices, perfect for those who enjoy unique desserts with a nostalgic twist.
Ingredients
Instructions
- Combine the tomato soup, 1/4 can water, and baking soda in a mixing bowl.
- Soak the raisins in hot water and set aside.
- In a large bowl, cream together sugar and Crisco until smooth.
- Add eggs, cinnamon, nutmeg, and cloves; mix well.
- Gradually add flour and salt, mixing until combined.
- Stir in the soaked raisins.
- Pour in the tomato soup mixture and mix thoroughly.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a twist, consider adding chopped walnuts or pecans for added texture. If you're out of Crisco, unsalted butter can be substituted in equal amounts. Ensure your raisins are well-soaked to avoid them drying out during baking. Monitor the baking time closely, as ovens can vary; a toothpick test is crucial for doneness. This cake is a unique take on traditional American recipes.
Serving Suggestions
Serve this cake warm or at room temperature, dusted with powdered sugar for a sweet touch. It pairs beautifully with a scoop of vanilla ice cream or whipped cream. For a delightful brunch option, consider serving it alongside a fresh fruit salad or coffee. This cake can also be an excellent dessert option after a savory dish like Artichoke Bake.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, making sure not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Soup Cake(Double Recipe) contains roughly 495 calories, with 6g protein, 80g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 620mg 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
Is this cake suitable for a gluten-free diet?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum for better texture. Additionally, check that the baking powder used is gluten-free to ensure it meets dietary restrictions.
How can I enhance the flavor of the cake?
You can enhance the flavor by adding a teaspoon of vanilla extract to the batter or incorporating citrus zest, like orange or lemon, for a refreshing twist. Spices can also be adjusted according to your preference; consider adding a pinch of ginger or allspice for an extra depth of flavor.
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).