My Mother’s Kitchen: Tomato Soup Cake Recipe

Have you ever wakened up one morning and thought “I’m going to make a cake today and I’ll use that can of tomato soup I have in my cupboard”? No? Well, today’s recipe may prompt you to think exactly that, because today’s cake recipe uses—drum roll please—tomato soup! The tomato soup in this cake makes it moist and delicious and gives it a lovely colour; it is also vegan-friendly as it contains no eggs or dairy products.

I don’t know where mom found this recipe, but once we tasted the finished product we asked for it again and again, and she knew she had found another ‘family favourite’ for her collection.

So the next time you wonder what you should do with that can of tomato soup in your cupboard, think of this recipe and surprise your family with a Tomato Soup Cake that will quickly become one of their favourite desserts!

Tomato Soup Cake 

1 ½ cup white sugar
¾ cup shortening
1 cup tomato soup
¾ cup cold water
1 tsp. baking soda
1 tsp. cloves
1 ½ tsp. nutmeg
1 ½ cups raisins or dates
1 ½ cups chopped nuts
3 cups flour

Mix all ingredients together. Bake in a greased long loaf pan in a rather slow (325°F) oven until toothpick inserted in centre comes out clean.

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