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Nov 202011

Tomato Soup Cake


Folks, I thought I had this recipe in here a long time ago, but upon checking it out, found it gone! This recipe has been in my family for as long as I can remember and always a staple on Turkey Day; although I have found some other versions of it, I have yet to find this one. Being born on Thanksgiving, this cake has become my official b’day cake for more years than I care to share!!!!


Large English walnut size of Crisco
1 ½ cups sugar
Large teas cinnamon
¼ teas cloves
½ teas nutmeg
½ teas allspice
1 can tomato soup
1 large teas baking soda
2 ½ cups flour
1 teas baking powder
1 cup raisins
1 cup chopped walnuts


Cream together the Crisco and sugar; add the salt, cinnamon, cloves, nutmeg and allspice and beat again. Holding the can of soup over this mixture, add the baking soda and stir, the soup will start to “boil” over into the bowl; mix all together. Add the flour and baking powder and when well mixed stir in the raisins and walnuts. Grease and flour two 9” round cake pans and divide batter between the two, spreading to fit the pan as the batter is quite thick. Bake in a 350 degree oven for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 10 minutes and turn one out to a cake plate and place other tier on the bottom of the other empty cake pan. Frost with a cream cheese icing and enjoy a cake that is like a spice cake with no flavor of the tomato soup, which surprises everyone who has tasted this special holiday tradition I have kept up for many years!

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  One Response to “Tomato Soup Cake”

Comments (1)
  1. This cake sounds scrumptious! Hey Regina, measuring cup wise, how much would a large English walnut be (for the Crisco)? Could butter be substituted for the Crisco?

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