Tomato Soup Cake Recipe

While I’ve never eaten a tomato soup cake, there’s something about it that I find intriguing. Since the tomato is debated to be a fruit, and with thousands of varieties, it’s no wonder that people have used it in desserts.

I find it funny though that there are sites dedicated to the thought that tomatoes are evil.

The recipe comes from a recipe box I purchased on eBay last year. I’ve had this recipe sitting around for awhile and haven’t ventured to try it yet. I assume the tomato flavor is muted in this cake since there are many flavorful spices. The soup likely adds depth of color and plenty of moistness, but probably not much else. It’s a novelty (but would still be fun to try!).

Tomato Soup Cake

1 cup sugar
1 Tablespoon lard
1 Tablespoon butter
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 can tomato soup
1 cup raisins
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda

Unfortunately, the recipe card does not provide any directions. I assume you could place the mix into a 9×12″ pan and bake at 350 for 30 minutes (maybe start checking around 25 minutes). As with most early to mid-century cakes, they can stand alone without any frosting (or you could try this Brown Sugar Frosting).

For more information and ideas on using tomatoes in desserts, try these links:

Sweet on tomatoes –
Tomato-Strawberry Ice Cream – VitaMix Recipes @
Tomato Confit w/Creamy Rice Pudding –

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