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Tomato-Soup Cake

Tomato-Soup Cake
1 vote, 2.00 avg. rating (59% score)
by in Nov 2010

Yield: 2 loaf cakes (16 servings)

Dorothy Oliveira's recipe from September 1978, back by popular demand.


  • 3/4 cup vegetable shortening, plus extra for loaf pans
  • 1-1/2 cups sugar
  • 1 can condensed tomato soup
  • 3/4 cup water
  • 1 teaspoon baking soda
  • 3 cups sifted flour
  • 3/4 teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon ground cloves
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg
  • 1-1/2 cups raisins
  • 1/2 cup chopped nuts


Heat oven to 350°.
Cream shortening and add sugar. Mix soup, water, and baking soda; add to shortening/sugar mixture.
Combine flour, salt, baking powder, and spices; add to mixture. Stir in raisins and nuts.
Pour into two prepared loaf pans. Bake about 40 minutes, until toothpicks inserted into the cakes come out clean.
Updated Thursday, October 14th, 2010

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