Tomato Soup Cake

Imagine the aroma of warm spices filling your kitchen as you bake a unique dessert.

Tomato Soup Cake offers simplicity with a touch of nostalgia, turning everyday ingredients into a surprisingly delightful treat.

With hints of cinnamon, nutmeg, and cloves mingling with the unexpected tomato base, this cake transforms into a cozy favorite.

Let’s bring this delightful dessert to life and enjoy the comforting blend of flavors together.

Kitchen Tools Required

• 1 Mixing bowl
• 1 Electric mixer or whisk
• 1 9×13 inch baking pan
• 1 Oven
• 1 Cooling rack

Ingredients

• 1 can (10.75 oz) condensed tomato soup
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 large eggs
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)

Cook & Prep Time

To efficiently manage your time while preparing and cooking a Tomato Soup Cake, follow this timeline:

1. Reading and Preparation (5 minutes):
   • Spend a few minutes reading through the entire recipe to familiarize yourself with the ingredients and steps involved.
2. Gather Ingredients and Equipment (5 minutes):
   • Collect all the ingredients and equipment listed in the recipe to guarantee everything is ready for use.
3. Prep Time (15 minutes):
   • Preheat the oven to 350°F (175°C).
   • Grease your 9×13 inch baking pan.
   • In a mixing bowl, cream the butter and sugar together until light and fluffy.
   • Add eggs, one at a time, beating well after each addition.
   • Mix in the condensed tomato soup until well incorporated.
   • In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and cloves.
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
   • Fold in raisins and walnuts, if using.
4. Baking Time (45 minutes):
   • Pour the batter into the prepared baking pan and spread evenly.
   • Place the pan in the preheated oven and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
5. Resting Time (10 minutes):
   • Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.
6. Additional Time for Optional Decoration (5-10 minutes):
   • If desired, prepare a cream cheese frosting or dust the cake with powdered sugar once it has cooled completely.

Recipe Instructions

Preheat oven to 350°F (175°C).

Grease a 9×13 inch baking pan.

In a mixing bowl, cream butter and sugar together until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Mix in the condensed tomato soup until well incorporated.

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and cloves.

Gradually add dry ingredients to the wet mixture, stirring until just combined.

Fold in raisins and walnuts, if using.

Pour batter into the prepared baking pan and spread evenly.

Bake for 45 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack.

Serving Tips

• Cream Cheese Frosting: A smooth layer of cream cheese frosting adds a tangy contrast to the cake’s spiced flavors.
• Dusting of Powdered Sugar: A simple dusting of powdered sugar gives the cake an elegant look and a hint of sweetness.
• Vanilla Ice Cream: Serve a slice of cake with a scoop of vanilla ice cream for a delightful hot and cold dessert experience.
• Whipped Cream: A dollop of freshly whipped cream complements the cake’s spices and adds a light, airy texture.
• Fresh Fruit: Add a pop of color and freshness by serving the cake with a side of sliced strawberries or raspberries.

Storage

To store Tomato Soup Cake, wrap it tightly in plastic wrap or place it in an airtight container.

It can be kept at room temperature for up to 3 days.

Alternatively, refrigerate it for up to a week.

Freezing

To freeze Tomato Soup Cake, wrap individual slices in plastic wrap.

Place them in an airtight container or freezer bag.

Store for up to three months.

Thaw before serving.

Reheating

To reheat tomato soup cake, use a microwave at medium power for 30-45 seconds per slice.

Alternatively, wrap in foil and warm in the oven at 300°F for 10 minutes.

Final Thoughts

Tomato Soup Cake is a unique dessert that combines the unexpected ingredient of tomato soup with the warm spices of cinnamon, nutmeg, and cloves.

This combination results in a moist and flavorful cake that surprises and delights.

With a prep time of just 15 minutes and a cook time of 45 minutes, it’s an easy and quick option for a delicious homemade dessert.

Adding raisins and walnuts can enhance the texture and flavor, but they’re optional based on personal preference.

Once baked, consider adding a cream cheese frosting or a dusting of powdered sugar for an extra touch of sweetness.

Serve this cake at your next gathering, and it’s sure to be a conversation starter.

Frequently Asked Questions

What Does Tomato Soup Add to a Cake’s Flavor and Texture?

You’ll find that tomato soup adds a subtle tanginess and moist texture to your cake. It enhances the spices, creating a unique depth of flavor. Embrace the unexpected ingredient for a creative twist that delights your palate.

Can I Substitute Tomato Soup With Another Ingredient?

You can substitute tomato soup with applesauce or mashed bananas for a moist texture, adding a subtle sweetness. Consider using pumpkin puree for a richer, spiced flavor. Each alternative brings its own unique twist to the cake.

Is Tomato Soup Cake Suitable for Vegan Diets?

It’s not vegan-friendly as it includes eggs and butter. Substitute with flax eggs and vegan butter for a plant-based version. Highlight flavors with fresh cinnamon and nutmeg, ensuring the cake’s texture remains delightfully moist and spiced.

What Are Alternative Toppings for Tomato Soup Cake?

You can top the cake with a tangy lemon glaze, a spiced caramel drizzle, or a simple dusting of cinnamon sugar. Each option complements the cake’s unique flavors while adding an artistic touch to your creation.

Can I Use Fresh Tomatoes Instead of Canned Tomato Soup?

You can’t directly substitute fresh tomatoes for canned soup; the consistency and flavor differ. Puree fresh tomatoes, simmer to thicken, and adjust spices. This guarantees the right texture and taste for your flavorful, unique creation.