Tomato Soup Cake
Experience the delightful twist on traditional cake with Tomato Soup Cake. Its rich, moist texture and intriguing flavour.
Ingredients
cake
- 1 (10.75 ounces) can of condensed tomato soup
- 1 tsp baking soda
- 1 cup white sugar
- ⅓ cup butter, softened
- 1 egg
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- 1½ cups all-purpose flour (can substitute self-rising flour and omit baking soda)
- 1 cup raisins (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup (1 stick) butter, softened
- 3 - 4 powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Combine tomato soup and baking soda in a bowl; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg.
- Stir in the cinnamon, cloves, and salt.
- Alternate adding the flour mixture and the tomato soup mixture to the butter mixture, beginning and ending with the flour mixture.
- Fold in the raisins (if using).
- Pour batter into prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the cake cool completely in the pan before frosting.
- Make Frosting: Beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Frost and Enjoy: Spread the frosting over the cooled cake and enjoy!