Wednesday, 18 November 2009

Tomato Soup Cake

Time to jazz up this recipe!  This recipe was originally posted on my blog waaaay back in November 2009 when my blog was in its infancy.  Since I was new at the old blog thang I didn't see a need to post a picture for each recipe.  Such a newbie, was I.  So I decided to bake this cake today and take a picture of it to show just how awesome this cake truly is.  It is one of my Mom's specialty dishes and my original post didn't make a cake made with soup sound very appetizing.  I know, it's an odd addition to a treat and typically I'd scoff at a dessert made with soup ... but not this one.  This is a keeper, folks!

My mom is known for this easy and wonderfully spiced cake that has a tonne of raisins speckled throughout it.   Unfortunately when you say "Would you like a piece of Tomato Soup Cake?" people tend to get a confused look on their face as their noses squinch up at the thought of a cake made with soup.  Granted, I'm sure there aren't many desserts made with soup but do not let the fact that this cake has a can of good ol' Campbell's in it scare you off! 

The soup gives the cake great colour, moisture and you're adding some veggies into the mix too!   Plus, if you have an egg allergy in the family you'll be happy to hear that this cake has no eggs.  Not-a-one!

When you make this cake you may want to take a tip from my Mom -- call it a Spice Cake until your guests try it.  Once they taste it they'll be hooked! 


Originally posted November 2009.  
Updated: April 10, 2015

1 to 1-1/2 cups raisins
1 1/2 cups boiling water
3/4 cup vegetable oil  (or 1/2 cup oil + 1/4 cup unsweetened applesauce)
1 1/2 cups white sugar 
1 (10.75oz) can condensed tomato soup 
3/4 cup water 
1 tsp baking soda 
3 cups all-purpose flour 
3/4 tsp salt 
3 tsp baking powder 
1 tsp cinnamon 
1 tsp cloves 
1 1/2 tsp nutmeg 
1 1/2 cups walnuts, chopped (optional) 

Garnish:  icing sugar 

Preheat oven to 350F. Grease a bundt pan and set aside. 

Put raisins in a bowl and pour the boiling water over them.  Set aside (this will plump up those sad looking raisins).

In a large bowl, mix oil and sugar together. 

In a small bowl, combine tomato soup and water. Add soup mixture to the sugar mixture. 
Add the remaining ingredients; mix well. 

Scoop mixture into prepared pan - it will be thick and bake for 50 minutes or until a toothpick inserted into the centre comes out clean.  Let cake cool for 10 minutes. Turn cake out onto a cooling rack. 

Allow cake to cool completely. Sift icing sugar over cake and serve.

Source: The Baking Bookworm's Mom

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