Tomato Spice Cake

Tomato Spice Cake

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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!

Jean Varner

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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