Vidalia Onion Cake
A unique sweet and savory cake featuring Vidalia onions, raisins, and nuts, flavored with spices and tomato soup, perfect for brunch or as a distinctive dessert.
Ingredients
- 1/2 cup finely grated Vidalia onions ⓘ
- 1/2 cup Crisco or 1 stick butter ⓘ
- 1 cup granulated sugar ⓘ
- 1 can tomato soup ⓘ
- 2 cups all-purpose flour, sifted before measuring ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 cup raisins, softened in water ⓘ
- 1 cup chopped nuts ⓘ
- 1 teaspoon baking soda ⓘ
Instructions
- Mix baking soda with tomato soup; let stand while preparing other ingredients.
- Cream shortening and sugar until light and fluffy.
- Add ground cloves and nutmeg to the sifted flour and mix well.
- Combine the soup mixture with the flour mixture.
- Stir in the grated Vidalia onions, chopped nuts, and softened raisins (drained).
- Pour the batter into a greased and floured tube or Bundt pan.
- Bake at 325°F for about an hour or until a toothpick inserted in the center comes out clean.
- Remove from the pan as soon as heat from the pan allows; cool upside down.
Tips & Substitutions
For a lighter version, substitute half the butter with unsweetened applesauce. Ensure the Vidalia onions are finely grated for even distribution. If you prefer more texture, consider adding shredded carrots or chopped apples. When mixing the batter, avoid overmixing to keep the cake tender. This cake pairs beautifully with Cheese Fruit Whip for a delightful contrast.
Serving Suggestions
Slice the cake and serve it plain or with a dollop of whipped cream. It makes a great accompaniment to afternoon tea or a brunch spread. Consider pairing it with Cranberry-Sour Cream Salad for a refreshing contrast. This cake is also delicious served alongside a scoop of vanilla ice cream.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, let it thaw in the refrigerator overnight, then warm in a 300°F oven for about 10-15 minutes for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Vidalia Onion Cake contains roughly 511 calories, with 9g protein, 79g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (79% of the Daily Value), iron (44% of the Daily Value), and calcium (29% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 882mg per serving (38% 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 regular onions instead of Vidalia onions?
While Vidalia onions are sweeter and milder, you can substitute regular onions. Just be aware that the flavor will be more pungent. Consider sautéing them lightly to mellow the taste before adding to the batter.
What can I use instead of raisins?
If you don't have raisins, dried cranberries or chopped dates would work well as substitutes. They add a similar sweetness and texture. You can also omit them entirely for a cake with a different flavor profile.
How can I ensure my cake is moist?
To maintain moisture, avoid overbaking the cake. Check for doneness a few minutes before the suggested time. Additionally, using butter instead of shortening can enhance the moisture and richness of the cake.
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).