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Tomato Soup Cake

Chef.Foodie's picture
Ingredients
  Sifted all-purpose flour 1 3⁄4 Cup (28 tbs)
  Sugar 1 Cup (16 tbs)
  Baking powder 3 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Tomato soup 1 Can (10 oz)
  Shortening 1⁄2 Cup (8 tbs)
  Eggs 2
  Chopped candied fruits/Raisins / mincemeat 1 Cup (16 tbs)
  Chopped walnuts 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat oven to 350 degrees.
2) Grease and flour a 9-inch pan.

MAKING
3) In a large bowl, sift dry ingredients together.
4) Add shortening to rub in.
5) Pour in 1/2 can soup to beat until smooth.
6) Stir in remaining soup and eggs.
7) Beat to smooth mixture.
8) Fold in fruit and nuts.
9) Pour the batter into the pan.
10) Place the pan inside oven to bake for about 1 1/4 hours.
11) Allow cooling for 10 minutes, before removing from pan.

SERVING
12) Serve the cake by adding your choice of topping, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
95 Minutes
Servings: 
6

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 718 Calories from Fat 284

% Daily Value*

Total Fat 32 g49.1%

Saturated Fat 6.1 g30.4%

Trans Fat 2.2 g

Cholesterol 71.4 mg23.8%

Sodium 430.6 mg17.9%

Total Carbohydrates 101 g33.7%

Dietary Fiber 4.2 g16.8%

Sugars 67.8 g

Protein 10 g19.5%

Vitamin A 4.8% Vitamin C 2.2%

Calcium 24% Iron 17.6%

*Based on a 2000 Calorie diet

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Tomato Soup Cake Recipe