Tomato Spice Cake with Sultanas

    1 hour 25 minutes

    Don't let the tomato puree fool you, this cake is tasty. The puree just keeps it moist. It's loaded with ground spices, walnuts and sultanas. Great with a cuppa.

    13 people made this

    Serves: 12 

    • 3 cups (380g) sifted plain flour
    • 1 1/2 cups (300g) white sugar
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons ground cinnamon
    • 3/4 teaspoon ground nutmeg
    • 3/4 teaspoon ground cloves
    • 3/4 teaspoon ground allspice
    • 3/4 teaspoon salt
    • 250g tomato puree
    • 1 1/2 teaspoons bicarb soda
    • 2 eggs, beaten
    • 3/4 cup (180ml) vegetable oil
    • 1 cup (115g) chopped walnuts
    • 1 1/2 cups (220g) sultanas
    • 1/2 cup (125ml) orange juice
    • 1/4 cup (30g) icing sugar for dusting

    Preparation:15min  ›  Cook:55min  ›  Extra time:15min cooling  ›  Ready in:1hour25min 

    1. In a small bowl, thoroughly mix the tomato sauce and bicarb soda.
    2. In a mixing bowl, combine flour, sugar, baking powder, spices and salt. Mix in tomato sauce and soda mixture. Stir in eggs, oil, nuts, raisins and fruit juice. Mix well. Pour batter into greased 25cm ring tin.
    3. Bake at 180 degrees C for 45 to 55 minutes. Cool cake in tin for 15 minutes then turn out on serving plate. Dust top with icing sugar.

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    Reviews and Ratings
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    Reviews in English (13)


    This cake was moist and wonderful!! I had to omit the walnuts and raisins because some in my family don't care for them but the cake was still fabulous! Everyone who tried it raved about it. I served it with homemade cinnamon chip ice cream. I personally feel the nuts and raisins would make it even more exquisite.. But it was still worth 5 stars without them!!  -  05 Sep 2002  (Review from Allrecipes USA and Canada)


    I made muffins out of this recipe. I always coupon a lot of canned tomato sauce so this was perfect to use a can in a really healthy and tasty way. I used whole wheat white flour and because I'm low on vegetable oil, I cut the vegetable oil by half and substituted the rest with my homemade organic applesauce. I did warm the orange juice and I soaked the raisins in the warm orange juice for about twenty minutes before I added the rest of the wet ingredients. I did not make this for my family so I cut the raisins by half and I did not add the nuts (you never know if other people love raisins as much as you do OR are allergic to nuts). This turned out fabulous. Very moist and the combination of the tomato sauce (you can't tell what it is in the cake but you like it--it's really good!) and spices was just wonderful. I would up the spices next time just a touch and add a little vanilla extract. For my family, I think it needs the nuts (I would use pecans--we're not a walnut family) and keep the raisins halved. I think that using a cup and a half would have been overkill. I was able to get 12 largish regular muffins and 24 largeish mini-muffins out of this recipe. It makes a lot so if you don't have a big family, make sure you have room in your freezer OR you've got friends who like muffins!  -  01 Mar 2011  (Review from Allrecipes USA and Canada)


    this is such a great cake because it is so quick, easy & is made with ingredients always on hand!!  -  31 Mar 2001  (Review from Allrecipes USA and Canada)