Tomato Soup Cake(Old Family Recipe)
A nostalgic, moist cake with rich tomato flavor and warm spices, perfect for family gatherings or dessert tables seeking a unique, vintage treat.
Ingredients
Instructions
- Cream together margarine and sugar until well combined.
- Combine eggs, tomato soup, and the rest of the ingredients including flour, baking powder, spices, raisins, and nuts if using.
- Mix until smooth and evenly combined.
- Pour batter into a greased angel food cake pan.
- Bake at 350°F (175°C) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, use unsalted butter instead of margarine. If you're out of baking powder, combine 1 teaspoon of cream of tartar with 1/2 teaspoon of baking soda as a substitute. Feel free to experiment with spices; adding ground ginger can enhance the warm notes. To keep it moist, avoid overmixing once the flour is added.
Serving Suggestions
Serve this unique cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a warm cup of spiced chai or coffee. For a complete meal, consider serving it alongside a light salad or alongside Mabel'S Escalloped Corn for a comforting dinner.
Storage & Reheating
Store any leftover Tomato Soup Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or enjoy it cold, as the flavors develop nicely after resting.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Soup Cake(Old Family Recipe) contains roughly 941 calories, with 10g protein, 107g carbohydrates, and 55g fat. It is an excellent source of calcium (32% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 766mg per serving (33% 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 is not recommended as it may alter the cake's texture and moisture level. Tomato soup provides a concentrated flavor that integrates well into the batter. If you want a fresher taste, consider using a high-quality canned tomato soup.
What can I substitute for eggs in this recipe?
You can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). This will keep the cake moist and help bind the ingredients together.
How can I enhance the flavor of the cake?
To enhance the flavor, consider adding a teaspoon of vanilla extract or replacing some of the raisins with dried cranberries for a tart contrast. You can also incorporate citrus zest, like lemon or orange, for a refreshing twist that complements the spices beautifully.
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).