This tomato soup cake is a sweet spice cake. Yes, tomato soup is an odd ingredient for a cake — but this cake tastes yummy. Once the cake has cooled, you can top it with cream cheese frosting if you like. People will never guess what the main ingredient is.
Ingredients
- condensed tomato soup: 1 can (10.5 ounce can)
- baking soda: 1 tsp
- white sugar: 1 cup
- butter: 0.33333 cup
- egg: 1 piece
- ground cinnamon: 1 tsp
- ground cloves: 0.5 tsp
- salt: 0.5 tsp
- ½ cups self-rising flour: 1 piece
- raisins: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 10-inch square baking dish. Combine tomato soup and baking soda in a bowl; set aside.
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Beat sugar, butter, egg, cinnamon, cloves, and salt in a large bowl with an electric mixer until smooth. Mix in tomato soup and soda mixture; stir in flour and raisins. Pour cake batter into a greased baking dish.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
