Return to Content

Tomato-Soup Cake

by

Yield: 1 cake (12 servings)

Here is a variation from Ronney Nadile of Lunenburg, Massachusetts; her mother-in-law came across it in the 1950s. Ronney says it's "moist and delicious and tastes like spice cake."

Ingredients:

  • 1/2 cup vegetable shortening, plus extra for cake pan
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 can condensed tomato soup
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 cup raisins
  • 1 cup chopped walnuts

Instructions:

Heat over to 350°.
Blend shortening and sugar. Add baking soda to soup; add to sugar/shortening mixture.
Sift flour, baking powder, and spices together; add to mixture. Stir in raisins and nuts.
Pour into a prepared angel-food cake pan with high sides. Bake 40-50 minutes.
Updated Thursday, October 14th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order