Fresh Tomato Cake with Cream Cheese Frosting


In the 1930s, tomato soup cakes were all the rage, yet they were a mystery because they did not taste like tomato soup. Make your tomato cake with ripe tomatoes from your own garden!


1 cup dark brown sugar
1/2 cup shortening
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon salt
2 cups peeled, seeded, and chopped ripe tomatoes
1/2 cup chopped walnuts or pecans
1/2 cup chopped dates
1/2 cup chopped raisins


Preheat the oven to 350 F. Grease and flour a 13x9-inch baking pan. In a large bowl, combine the sugar and shortening and mix until creamy. Add the eggs, beating after each. In a separate bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Sift the dry ingredients into the creamed mixture and stir to blend. Add the tomatoes, nuts, dates, and raisins and stir thoroughly. Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool.



1/2 cup (1 stick) butter, softened
1 package (8 ounces) cream cheese, softened
2 teaspoons vanilla extract
1 package (1 pound) confectioners' sugar
milk, as needed


In a large bowl, combine the butter, cream cheese, and vanilla and mix until creamy. Gradually beat in the sugar. If the mixture becomes too thick, add a little milk. Frost when the cake is cool.

Cooking & Recipes


Serves 12 people

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