Tomato-Soup Cake

Here is a variation from Ronney Nadile of Lunenburg, Massachusetts; her mother-in-law came across it in the 1950s. Ronney says it’s “moist and delicious and tastes like spice cake.”


1/2 cup vegetable shortening, plus extra for cake pan
1 cup sugar
1 teaspoon baking soda
1 can condensed tomato soup
2 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts


Heat over to 350°.

Blend shortening and sugar. Add baking soda to soup; add to sugar/shortening mixture.

Sift flour, baking powder, and spices together; add to mixture. Stir in raisins and nuts.

Pour into a prepared angel-food cake pan with high sides. Bake 40-50 minutes.

Cooking & Recipes


1 cake (12 servings)

Preparation Method

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