Tomato Soup Spice Cake
📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A surprisingly delicious and incredibly moist old-fashioned spice cake featuring condensed tomato soup for a tender crumb and rich flavor. Filled with warm spices and plump raisins, this vintage dessert is wonderfully paired with cream cheese frosting.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 35 mins | None | 1 2-layer 8-inch cake |
🔪 Key Equipment
- two 8-inch round layer cake pans
- medium bowl
- small bowl
- large bowl
- electric mixer
- wire rack
- toothpick
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Flour | Sifted |
| 1 Tbsp | Baking Powder | None |
| ½ tsp | Baking Soda | None |
| ½ tsp | Ground Clove | None |
| ½ tsp | Cinnamon | None |
| ½ tsp | Nutmeg | None |
| ½ Cup | Shortening | None |
| 1 Cup | Sugar | None |
| 2 | Eggs | Well-beaten |
| 1 ¼ Cups | Tomato Soup | Condensed |
| 1 Cup | Seedless Raisins | None |
Instructions
Step 1: Prep and Dry Ingredients
- Preheat your oven to 375°F. Grease and flour two 8-inch round layer cake pans.
- In a medium bowl, sift together the 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda, ½ tsp ground clove, ½ tsp cinnamon, and ½ tsp nutmeg.
- In a small bowl, toss the 1 cup seedless raisins with about a tablespoon of the flour mixture until they are well coated.
Step 2: Mix the Batter
- In a large bowl, cream the ½ cup shortening with an electric mixer. Gradually add the 1 cup sugar and continue beating until light and fluffy.
- Add the 2 eggs (well-beaten) and mix thoroughly.
- Add the flour mixture to the creamed mixture in three parts, alternating with the 1 1/4 cups tomato soup, beginning and ending with the dry ingredients. Mix until the batter is smooth.
- Fold in the flour-coated 1 cup seedless raisins.
Step 3: Bake and Cool
- Pour the batter evenly into the prepared pans.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely. Frost as desired.
💡 Make-Ahead & Storage: Store the unfrosted cake wrapped tightly at room temperature for up to 2 days, or seal tightly and refrigerate for up to 4 days.
Original Recipe Scan
