Tomato Soup Cake
Serves: 12
While “tomato soup” and “cake” may seem like an odd pairing, this recipe is an absolute must-try. The end result is similar to spice cake and makes for the ultimate holiday treat. Not only will your family and friends appreciate the taste, they’ll be thanking you for the gift of health, too. Nutritional analysis per serving (with nuts and raisins): Calories: 289, Fat: 13g, Saturated Fat: 4g, Trans Fat: g, Cholesterol: 29mg, Sodium: 256mg, Carbohydrates: 42g, Fiber: 2g, Sugar: 19g, Protein: 5g, Vitamin A: 6%, Vitamin C: 18%, Calcium: 6%, Iron: 7 %
Ingredients
- ¼ CUP UNSALTED BUTTER, SOFTENED
- ¼ CUP VEGETABLE OIL
- 1 CUP GRANULATED WHITE SUGAR
- 1 LARGE EGG
- 1 CAN (10 ¾ OZ) CONDENSED TOMATO SOUP
- 1 TEASPOON BAKING SODA
- 1 CUP ALL PURPOSE FLOUR
- 1 CUP WHOLE WHEAT FLOUR
- 2 TEASPOONS BAKING POWDER
- 1 TEASPOON CINNAMON
- 1 TEASPOON NUTMEG
- ½ CUP GOLDEN RAISINS (OPTIONAL)
- ½ CUP WALNUTS, CHOPPED (OPTIONAL)
- CREAM CHEESE FROSTING
- ¼ CUP UNSALTED BUTTER, ROOM TEMPERATURE
- 4 OZ CREAM CHEESE, ROOM TEMPERATURE
- 1 TEASPOON VANILLA
- 1 CUPS POWDERED SUGAR
Instructions
- PREHEAT OVEN TO 350°F. GREASE A 9″ ROUND CAKE PAN OR BUNDT PAN WITH VEGETABLE OIL OR BUTTER.
- IN A MEDIUM BOWL, CREAM BUTTER, OIL AND SUGAR TOGETHER. ADD EGG, AND MIX WELL.
- IN A SEPARATE LARGE BOWL, COMBINE TOMATO SOUP AND BAKING SODA. STIR WELL, ALLOWING MIXTURE TO FOAM. ADD CREAMED MIXTURE TO TOMATO SOUP, AND MIX WELL.
- ADD THE FLOUR TO THE COMBINED MIXTURE ½ CUP AT A TIME UNTIL THOROUGHLY MIXED. ADD THE BAKING POWDER, CINNAMON, NUTMEG, RAISINS AND WALNUTS (IF USING) AND STIR UNTIL WELL COMBINED.
- BAKE FOR APPROXIMATELY 40 – 45 MINUTES, OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER OF THE CAKE COMES OUT CLEAN. ALLOW TO COOL AT LEAST 10 MINUTES BEFORE FROSTING.
- CREAM CHEESE FROSTING: CREAM BUTTER AND CREAM CHEESE UNTIL SMOOTH. ADD VANILLA AND MIX WELL. SLOWLY ADD POWDERED SUGAR, ¼ CUP AT A TIME UNTIL THOROUGHLY MIXED.
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