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Tomato Soup Cake

Contributed by: Cajun Clark

It all started simply enough, an e-mail from a reader:

That tomato soup cake recipe sounds delicious. How much tomato soup are you supposed to use?
Thanks, Linda

An embarrassed Kim replies: One can of Campbell's tomato soup. I can't believe I left that out! Goes to show you should never edit your own work.

But it doesn't end here. Da ol' mon Caj had already sent out his call for help to a couple of his other cookin' buds lookin' for the answer. And what he got back was more than he bargained for!

Icy Hub writes:

The answer to your question is one can. However, you and your reader may find it interesting to note that when the Campbell's Soup Company published it's Tomato Spice Cake recipe over 50 years ago it went like this:

  • 2 1/4 cups cake flour or 2 cups of all purpose flour
  • 1 1/3 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1-10 3/4 ounce can of Campbell's Condensed Tomato Soup
  • 1/2 cup shortening
  • 2 eggs
  • 1/4 cup of water

Preheat oven to 350 F. Generously grease and flour two round 8 or 9 inch layer pans, or a 13 x 9 x 2 inch oblong pan. Measure dry ingredients into large bowl, ADD soup and shortening. Beat at low to medium speed for 2 minutes or 300 strokes with a spoon, scraping sides and bottom of bowl constantly. ADD eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into pans. Bake for 35 to 40 minutes. Let stand 10 minutes; remove. Cool.

Friend JB was quick to respond with a favorite from North Weyburn, Saskatchewan.

Tomato Juice Crumb Cake

  • 2 cups flour
  • 1 cup sugar
  • 2/3 cup butter or margarine
  • 1 teaspoon each soda, cinnamon, cloves
  • 1 cup tomato juice
  • 1 egg
  • 1 cup each raisins, chopped nuts (optional)

Mix flour and sugar, ADD butter, and mix until fine crumbs. Remove one cup crumbs and reserve for topping. ADD soda, cinnamon and cloves to tomato juice and mix with remaining crumb mixture. Beat egg well and add along with fruit and nuts. Turn into a well greased pan, and spread the cup of reserved crumbs on top. Bake in moderate oven 350 F, about 40 minutes. Allow to cool and cut in squares to serve. (Makes one layer in square or oblong pan.)

And, not wanting to leave Kim out--after all, she started the whole thing--her original recipe, with commentary, follows:

Kim's comment: My aunt disliked fruit cake and always served this instead at Christmas.

Tomato Soup Cake

  • 1 can tomato soup
  • 1 cup sugar
  • 2 tablespoons shortening
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/3 cup each, raisins, walnuts and cherries

Dissolve baking soda in tomato soup. Mix dry ingredients together. Cut in shortening. ADD tomato soup. Mix well. Chop raisins, nuts and cherries. Fold into batter. Pour batter in a buttered tube pan. Bake at 325 F for 45 minutes or until toothpick inserted into cake comes out clean. Cool cake on wire rack. Frost with cream cheese frosting.

There you have it reader(s), one question that resulted in two additional recipes using basically, but different, ingredients. Give one or all a try; there's nothing like making something tasty from "scratch."

Cajun Clark's Selected Freebies
Cajun Clark's monster 659-page eCookbook is no longer available. His second cookbook in the series, with nearly 500 recipes is Sweet & Sassy! You can grab a copy of Cajun Clark's Selected Freebies at



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