Tomato Soup Cake has a whole can of tomato soup baked into it! It’s moist and delicious, with a warming and spicy flavour. This cake is sure to soothe your soul during the cooler months ahead.
Tomato Soup Cake is a recipe that I remember from when I was a little boy. My mom used to make this cake quite often. I remember being thrilled to bits whenever she made the cake without raisins, but now, I wouldn’t have it any other way.
Back when I was little, I hated raisins with a passion. In fact, I think the first time I ate a raisin and enjoyed it was three years ago! It’s funny to think back on how many times I would pick the raisins out of cakes, breads, or danishes.
Speaking of danishes, there was a time when I would purchase a cream cheese danish and a coffee every single weekday for breakfast. There was this little coffee shop/bakery close to my office and over time, the owner got to know that I hated raisins and every day, she would set aside the danish with the least amount of raisins just for me.
I would take the danish to my office, along with my hot coffee, and prepare the disassembly. Let me explain. I didn’t trust that there were no raisins hidden beneath the glossy mound of cream cheese filling. So, I would fetch a toothpick from my drawer, and drag it through the cream cheese, combing out the hidden raisins.
By the time I was done, the danish looked a hot mess! But, it still tasted good, and I could bite into it without the fear of chewing on a mushy, shriveled raisin.
Fast forward a few years, I stopped feeding myself sweet treats for breakfast. The coffee shop has closed; probably as a result of me not spending so much money there! And, now I actually enjoy raisins in almost everything.
If you ask my daughter, that comes with age. Just a few weeks ago, she asked me, “Dad, when I get old, will I like raisins, dates, and prunes like you?” I guess, to her, 42 is old! I replied yes and went back to eating a slice of my Dutch Oven Cinnamon Raisin Bread.
Whether or not you include raisins in your Tomato Soup Cake is entirely up to you. I’ve made this exact same recipe many times before and I have not included the raisins. I’ve sometimes made it just plain, and other times, I added chopped walnuts.
Recipes like this one are often posted to Lord Byron’s Kitchen around Christmastime. The reason is simple; Christmastime reminds me of my mom. She loved Christmas more than anyone else I know – almost as much as I do! And, these simple recipes, much like this Tomato Soup Cake, was mom written all over it.
When I bake this cake, I imagine she’s there with me, struggling with her old-fashioned can opener, trying to remove the lid from her no-name brand can of tomato soup. She’s wearing a cloth bandanna to cover her hair, and a full length apron that has seen it’s fair share of flour dust.
Meanwhile, there’s Christmas carols playing in the background on the old floor-model A-Track stereo, the window in the kitchen is frosted and you can barely see out of it, and the smell of Tomato Soup Cake is beginning to fill the air.
Why are the simplest memories the most vivid? I think it’s because those memories are the ones that are most important and the ones that remind us of what we miss the most. So, while I continue on my trip down memory lane, you go ahead and bake a Tomato Soup Cake. And, don’t worry, you can use a brand name can of soup; mom won’t mind a bit!
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Tomato Soup Cake
- 1 1/2 cups all-purpose flour
- 10.75 ounces canned tomato soup
- 1 cup sugar
- 1/4 cup butter, softened
- 1 large egg
- 1 cup raisins
- 2 teaspoons pumpkin spice
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 350 degrees. Coat a bundt or tube pan with cooking spray, such as Pam, and set aside.
- In a medium sized bowl, pour in the tomato soup and add the baking soda. Whisk gently to combine. Set aside. (The baking soda will foam when it reacts with the acid in the soup. Make sure your bowl is big enough to hold it!)
- In a large bowl, use a hand-held mixer to blend the butter and sugar until light and fluffy.
- Add the egg and blend to incorporate.
- Next, pour in the tomato soup and blend into the butter and sugar mixture.
- Add the flour, pumpkin spice, baking powder, and salt. Mix until just incorporated. Do not over mix the batter.
- Add the raisins and use a rubber spatula to fold them in.
- Pour the cake batter into the prepared bundt or tube pan. Tap the cake pan firmly onto your counter top or a cutting board to ensure the batter has gotten into the crooks and crannies of your bundt pan. This action will also help to eliminate some of the air bubbles.
- Bake for 50 minutes, or until a wooden toothpick inserted into the center of the cake, comes out clean.
- Remove from oven and allow cake to cool in the pan for 10 minutes. Then turn the cake out onto a wire cooling rack to finish cooling.
- To serve, dust with some confectioner's sugar - optional.
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