Tomato Soup Spice Cake
A moist and flavorful spice cake featuring the unique addition of tomato soup, complemented by warm cinnamon, cloves, and nutmeg. Filled with chopped walnuts and raisins, this cake offers a delightful combination of spices and textures, perfect for dessert or tea-time treats that appeal to a wide audience.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 13 x 9 x 2-inch baking pan.
- Sift flour with baking soda, cinnamon, cloves, and nutmeg; set aside.
- In a large bowl, with an electric mixer at high speed, cream 1 cup of butter until light.
- Gradually beat in brown sugar until light and fluffy.
- Add eggs one at a time, beating until fluffy after each addition.
- Combine the tomato soup with enough water to measure 2 cups and mix well.
- At low speed, add flour mixture in four parts to sugar mixture alternately with the soup mixture in three parts, beginning and ending with flour.
- Beat just until combined.
- Fold in chopped walnuts and raisins.
- Pour batter into the prepared pan.
- Bake in the preheated oven for 55 to 60 minutes or until a cake tester inserted in the center comes out clean.
- Cool in the pan on a wire rack for 30 minutes.
- Turn out of the pan and let cool completely on the rack.
- Frost the top with cream cheese frosting.
- Cut into squares and serve.
Tips & Substitutions
For a lighter version, you can substitute half of the butter with unsweetened applesauce, which will also add moisture. If you're out of dark raisins, consider using chopped dried apricots or cranberries instead. Ensure to sift the dry ingredients well to avoid lumps and achieve a smoother batter. This cake also pairs beautifully with a scoop of ice cream for a delightful dessert experience.
Serving Suggestions
Serve this unique cake as a surprising dessert at your next gathering, perhaps alongside a fruit salad or a scoop of vanilla ice cream for a delicious contrast. It also makes a wonderful accompaniment to a cup of coffee or tea. For a festive touch, consider garnishing the frosted cake with additional chopped walnuts or a sprinkle of cinnamon.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it, where it will last up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds or until just warm, then enjoy again with a dollop of cream cheese frosting.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Soup Spice Cake contains roughly 682 calories, with 7g protein, 110g carbohydrates, and 26g fat. It is a good source of iron (15% of the Daily Value) and protein (14% 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 canned tomato soup?
Using fresh tomatoes would require additional steps to cook and puree them, which may alter the texture and moisture of the cake. Canned tomato soup is ideal as it provides the necessary moisture and flavor without extra work, making this recipe straightforward and delicious.
Is there a gluten-free alternative for the flour?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Ensure it contains xanthan gum or add a small amount separately to help with the cake's structure. The taste may vary slightly, but it should still yield a delightful cake.
Can I make this cake ahead of time?
Absolutely! You can make the cake a day or two in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. Frost the cake just before serving to keep the cream cheese frosting fresh and prevent it from becoming too soft.
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).