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Fresh Tomato Cake with Cream Cheese Frosting

tomato spiced cake bars with cream cheese frosting and pecan nuts
Image Credit:
Elena Veselova
Written By: Sarah Perreault Managing Editor
Yield
Serves 12 people
Category
Cakes and Frostings
Course
Desserts
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook

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.

Cake

Ingredients
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

Instructions

  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 addition.
  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.

Frosting

Ingredients
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

Instructions

  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

Sarah Perreault

Managing Editor

Managing Editor Sarah Perreault joined The Old Farmer’s Almanac in 2003. She has tons of quirky and little-known facts crammed into that brain of hers, which may be thought useless elsewhere—but not h...

Read more from Sarah Perreault

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Comments

<span>Danise</span> Wed, 07/22/2026 - 18:35
I'm definitely going to try this! Thanks!!
<span>Mary</span> Sun, 08/16/2020 - 19:21
My grandmother's recipe called for more spices (1t of Cinn - 1/2t of ground cloves - 1t of nutmeg). It was so delicious - a heavy cake, stick to your ribs. Mom put a heavy white frosting on it that was good - some sort of butter frosting - too sweet for me. Wonderful memories - we also used the canned tomatoes from our garden in it.
<span>Neicey</span> Sun, 08/16/2020 - 15:39
It has to be absolutely delicious...thank you
<span>Whitewolf</span> Sun, 08/16/2020 - 11:42
Thank You Pauline! Found it!
<span>Pauline M Peplow</span> Sun, 08/16/2020 - 11:03
To werewolf .there is a canned tomato soup cake recipe in the archives of Farmers Almanac
<span>Lizest</span> Sun, 08/16/2020 - 10:18
whitewolf may be on to something. We may need this recipe in the next go 'round of the pandemic!
<span>Whitewolf</span> Sun, 08/16/2020 - 07:03
How about the recipe for the original cake made with canned soup?