Heritage Recipes

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Tomato Soup Cake Recipes

A recent search for a friend.  If you have other recipes for this old time favorite, please send them to me.

Tomato Soup Cake from Michigan

cup shortening
1 cup sugar (can substitute cup honey)

1 cup tomato soup, undiluted

1 tsp baking soda

2 cups flour

2 tsp baking powder
1 tsp cinnamon
tsp cloves
1 tsp nutmeg
1 cup raisins
1 cup chopped walnuts

Blend the shortening with sugar.  Stir baking soda into tomato soup and add to shortening/sugar mixture.  Sift dry ingredients and add the mixture.  Stir in raisins and walnuts.  Pour into greased and floured 13 by 9 cake pan and bake at 350 degrees for 50-60 minutes.  Frost with a Cream Cheese Frosting.

Tomato Soup Cake from Oregon

We are from Oregon, my Mom made this from the time I was a little girl (I am almost 60 now) and it was a family favorite. I always tell people it is a "spice cake" until after they taste it!

Put 1 cup raisins on to cook (cover with water)
Mix: 2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
Add 1 teaspoon soda to 1 can Campbell's tomato soup; stir and add to flour mixture
Add 1 cup shortening (melted) or oil
Mix thoroughly
Drain raisins and stir into mixture
Add cup chopped nuts
Pour onto greased & floured sheet pan (we always used an oblong glass casserole dish)
Bake at 350 for 45 minutes
Frost with traditional butter cream frosting


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