Fresh Tomato Cake with Cream Cheese Frosting

tomato spiced cake bars with cream cheese frosting and pecan nuts
Photo Credit
Elena Veselova
Serves 12 people
Print Friendly and PDF

In the 1930s, tomato soup cakes were all the rage, yet they were a mystery because they did not taste like tomato soup. Despite its name, this cake is a sweet surprise, as the tomatoes lend a subtle sweetness and moistness without overpowering the taste buds. 

The secret lies in using ripe tomatoes from your own garden, infusing the cake with natural, garden-fresh flavors. The cream cheese frosting adds a luscious, creamy layer that perfectly complements the cake’s earthy sweetness. For an extra special touch, top the cake with chopped nuts.

This unique dessert not only showcases the creativity of home bakers but also pays homage to the era’s ingenious use of unexpected ingredients, creating a harmonious blend of tradition and innovation in every bite.


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 (extra nuts to top the cake if desired)
1/2 cup chopped dates
1/2 cup chopped raisins
  1. Preheat the oven to 350 F. Grease and flour a 13x9-inch baking pan. 
  2. In a large bowl, combine the sugar and shortening and mix until creamy. Add the eggs, beating after each.
  3. Combine the flour, baking powder, baking soda, nutmeg, and salt in a separate bowl. 
  4. Sift the dry ingredients into the creamed mixture and stir to blend. 
  5. Add the tomatoes, nuts, dates, and raisins and stir thoroughly. 
  6. Pour the batter into the prepared pan. 
  7. 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
  1. Mix the butter, cream cheese, and vanilla in a large bowl until creamy. 
  2. Gradually beat in the sugar. If the mixture becomes too thick, add a little milk. 
  3. Frost when the cake is cool.
About The Author

Sarah Perreault

Managing editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault

No content available.