Tomato Soup Walnut Cake

    Tomato Soup Walnut Cake

    (17)
    4saves
    55min


    15 people made this

    A nice walnut and raisin cake. The tomato soup keeps it nice and moist and adds a certain spiciness.

    Ingredients
    Serves: 12 

    • 1 cup white sugar
    • 125g margarine
    • 1/2 teaspoon salt
    • 2 eggs
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon baking powder
    • 1/2 teaspoon ground cloves
    • 1/2 cup raisins
    • 1/2 cup chopped walnuts
    • 2 cups sifted plain flour
    • 1 (300g) tin condensed tomato soup
    • 1 teaspoon bicarb soda
    • 220g cream cheese
    • 2 cups icing sugar

    Directions
    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat oven to 190 degrees C. Grease and flour a 20x30cm pan.
    2. In a large bowl, cream sugar and margarine. Add beaten eggs and mix well. Stir in salt, cinnamon, nutmeg and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and bicarb soda together; beat into first mixture.
    3. Bake for 30 to 35 minutes. Cool.
    4. Beat cream cheese and icing sugar together until smooth. Ice the cake.
    See all 12 recipes

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    Reviews and Ratings
    Global Ratings:
    (17)

    Reviews in English (17)

    by
    19

    This cake is very good. I had no problems with it being dry, and the texture was excellent even with the changes I made: 2 Tbs. ground flax seed mixed with 6 Tbs. hot water for the eggs, applesauce for the shortening, 1/2 cup brown sugar for 1/2 cup of the white, and 1 cup whole wheat flour for 1 cup all-purpose. These made it a little healthier, and I did not add nuts (as per my family's liking). It did not need the frosting either. The only thing I would watch out for is that the longer it sits, the spicier it gets. My 15-year-old brother loved this cake (even when he found out there was tomato soup in it), and my father ate a whole big piece (a first for my "Internet Recipes")!  -  08 Jul 2004  (Review from Allrecipes USA and Canada)

    by
    17

    The taste is phenominal. I wouldn't have thought of ever using tomato soup in a cake, but the recipe sounded so bizarre I had to give it a whirl and I'm glad I did. The only thing I did different was to cut the recipe in half as a 9 x 13 pan wouldn't fit in my RV oven. I am giving this a 4 star review because the texture is crumbly. Thanks for a great tasting recipe!  -  19 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    17

    My cake turned out very dry.  -  18 May 2001  (Review from Allrecipes USA and Canada)

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