Tomato Soup Walnut Cake

Tomato Soup Walnut Cake


15 people made this

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

Geri Knoll

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

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.

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