Vintage Tomato Soup Cake
A classic, vintage cake that is said to have orginated before the Great Depression. Adapted from the Campbell's Condensed Tomato Soup recipe, this cake is sure to please and has a wonderful, warm flavor similar to a spice cake.
Servings: 12 slices
Calories: 212cal
Cost: $4
Equipment
- 10 cup Bundt cake pan
- Measuring Cups & spoons
- Whisk
- stove adjusted to the center rack position
- cooling rack
Ingredients
- 10.75 ounces Campbell's Condensed Tomato Soup
- 1 cup granulated sugar
- 4½ tablespoons butter unsalted, room temperature
- 2 large eggs
- 1 teaspoon baking soda
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 cup raisins
Instructions
- Preheat oven to 350℉ and grease bundt pan.
- Whisk together condensed tomato soup and baking soda.
- Cream together sugar and butter until light and fluffy. Add the tomato soup and baking soda mixture.
- Beat in eggs one at a time.
- Add flour, baking powder, cinnamon, nutmeg, and salt to wet ingredients and mix until just combined.
- Stir in the raisins and stir to combine.
- Pour batter into prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1slice | Calories: 212cal | Carbohydrates: 42g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 225mg | Potassium: 279mg | Fiber: 2g | Sugar: 19g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg