Tomato-Soup Cake


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Dorothy Oliveira’s recipe from September 1978, back by popular demand.


3/4 cup vegetable shortening, plus extra for loaf pans
1-1/2 cups sugar
1 can condensed tomato soup
3/4 cup water
1 teaspoon baking soda
3 cups sifted flour
3/4 teaspoon salt
3 teaspoons baking powder
1 teaspoon ground cloves
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1-1/2 cups raisins
1/2 cup chopped nuts


Heat oven to 350°.

Cream shortening and add sugar. Mix soup, water, and baking soda; add to shortening/sugar mixture.

Combine flour, salt, baking powder, and spices; add to mixture. Stir in raisins and nuts.

Pour into two prepared loaf pans. Bake about 40 minutes, until toothpicks inserted into the cakes come out clean.

Cooking & Recipes


2 loaf cakes (16 servings)

Preparation Method

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