Tomato Spice Cake

    1 hour 30 minutes

    This is a cake from the Depression era when milk and eggs were in short supply. It's very tasty - the secret ingredient is tomato soup!

    11 people made this

    Serves: 12 

    • 185g copha
    • 1 1/2 cups (330g) white sugar
    • 420g tinned tomato soup
    • 3/4 cup (190ml) water
    • 1 teaspoon bicarb soda
    • 3 cups (375g) plain flour
    • 1/4 teaspoon salt
    • 3 teaspoons baking powder
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon ground cloves
    • 1 1/2 teaspoons ground nutmeg
    • 1 1/2 cups (250g) raisins
    • 1 1/2 cups (185g) chopped walnuts

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm ring tin. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.
    2. In a large bowl cream together the copha and sugar until light and fluffy. In a separate bowl combine tomato soup, water and bicarb soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
    3. Pour batter into ring tin. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan then turn out onto a wire rack.

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    Reviews in English (12)


    This variation on a spice cake is moist and delicious and bursting with flavor. My picky husband was ready to write off anything with tomato soup as an ingredient, but declared it absolutely wonderful after the first bite. If you like spice cake, you must give this a try!  -  06 Sep 2001  (Review from Allrecipes USA and Canada)


    Baked this cake yesterday and it really was very good. Moist and flavoursome and quite economical. This is certainly one I will make again and again as my husband says it is his sort of cake!  -  19 Mar 2002  (Review from Allrecipes USA and Canada)


    I cut this recipe in half so I could make muffins for a outing I had planned for today. Instead of shortening, I used half melted butter and half homemade organic applesauce. I used whole wheat white flour instead of AP flour. I had a feeling that this might need a little more liquid than it called for--I ended up adding an egg and a quarter cup buttermilk. These turned out quite well--though way too heavy on the cloves. I've made tomato soup cake before so it's a favorite of mine (and almost anyone else who knows me) and the smell of this recipe while baking? Wow! I really don't notice the tomatoey taste but again, I've made tomato soup cake before. It's no different than any other spice cake, really. It's just got a twang that really makes you say "That's different!" Great way to use up tomato soup! Just watch the amount of cloves you use. A sprinkle is plenty. NOTE: I got 12 muffins out of a half recipe. 350 for 20 minutes was the perfect baking time for me.  -  29 Mar 2011  (Review from Allrecipes USA and Canada)