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.
Nutrition & Diet Analysis (per serving)
825
kcal
41% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
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).
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).