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Tomato Soup Cake
The secret ingredient for this cake is a can of tomato soup, although most people won't ever guess it's included.
Course:
Dessert
Keyword:
cake, tomato soup
Ingredients
10.75
ounces
tomato soup
1 1/4
teaspoons
baking soda
1
cup
sugar
1/4
cup
butter
1
egg
1 1/2
cups
flour
2
teaspoons
cinnamon
1
teaspoon
cloves
1
teaspoon
ginger
1/2
teaspoon
baking powder
1/4
teaspoon
salt
1
cup
raisins
Instructions
Preheat the oven to 350 degrees.
Spray a bundt pan or tube pan with cooking spray and set aside.
In a bowl, combine the tomato soup and baking soda. (Be sure it has room to fizz, because it will bubble up.)
In a large bowl, cream the butter and sugar together.
Beat in the egg, and then beat in the tomato soup mixture.
Finally, add the flour, cinnamon, cloves, ginger, baking powder and salt and beat until just combined.
Fold in the raisins.
Pour the mixture into the prepared bundt pan.
Drop the pan onto the surface of your counter a few times to even it out and get rid of any air bubbles.
Bake for about 50 minutes or until a toothpick inserted near the center comes out clean.
Let the cake cool for about 10 minutes and then invert onto a plate to remove it from the pan. Store in an airtight container.