Tomato Soup Cake
This sweet and spicy homemade Tomato Soup Cake, topped with a tangy cream cheese frosting, is a retro recipe classic.
By Yankee Magazine|Sep 06 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanTomato Soup Cake is a sweet and spicy classic with a secret ingredient — a can of condensed tomato soup. This classic retro recipe was first shared by “Great New England Cook” Dorothy Oliveira of Rehoboth, MA in our September, 1978 issue. This version includes a few minor updates.
LEARN MORE: History of Tomato Soup Cake
Yield:
1 loafIngredients
1/4 cup shortening or butter
1 cup sugar
1 large egg
1 10.75 oz. can condensed tomato soup
1 teaspoon baking soda
1 1/2 cups sifted all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon baking powder
1/3 cups raisins
1/3 cup nuts
Instructions
Preheat the oven to 350 degrees and grease the bottom of a loaf pan.
Cream together the shortening or butter and sugar until light and fluffy. Add the egg and combine.
While the butter and sugar cream, add the baking soda to the tomato soup and stir. Add to the creamed mixture and combine.
In a medium bowl, sift together the flour, cinnamon, cloves, nutmeg, salt, and baking powder. Add to creamed mixture and stir until just combined. Do not over mix. Fold in the raisins and nuts.
Fill the greased loaf pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
I have my grandmother’s recipe for tomato soup cake. A little different from yours. I still make it. Brings back fond memories. My whole family loves this cake.
My mom has been making Tomato Soup Cake for years. It’s always been our favorite. I’m now almost 70, and she has been making it since I was a kid. It’s delicious. I’m surprised to see it out now. That’s when the receipes were really good and home made. Love it.
I have an old Aunt’s recipe for tomato soup cake…I’m 80 and she was making this when I was a little girl. A little different..1/4 lb butter, 1 1/2 Cups sugar, 2 Cups flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp cloves, 1 can tomato soup, 1/4 tap nutmeg..375 for 50 to 60 min. also add nuts and raisins.
My Mom made this and had a recipe card in her recipe box but I have not been able to find the recipe boxes. Also the recipe card of this recipe was so badly stained it was impossible to read -other than the fact it was her recipe for Tomato Soup Cake. Glad to have this recipe to add to my files.
MEMORIES A regular dessert in the 40’s when I was a teen. Now on to mayonnaise biscuits
If you want to try something really good, it’s Brown Sugar Bisquits. Found it on Utube.
Have made this cake twice. I like this recipe the best
Have found that a lot of these recipes called for different ounces of soups, because the companies have reduced the ounces you get today. some also have 2 different sizes.
I have eaten this since I was a child. I’m 74 years old now. We had it instead of fruit everything Thanksgiving and Christmas. My mother baked it in a tube pan. I make it every year still. Love it.
I have been making this came since I was a little girl in the 1950’s but my recipe is in a promotional cookbook put out by the company. It contains recipes using many of their cnned soups and not just desserts.
If yer’a true yank…like Prince Spaghetti on Wednesday’s, and Beans ‘n Wienies w/Brown Bread on Saturday’s…Tomato Soup cake was a staple at Sunday dinner’s
And you better have fish on Friday!!
Ditto, on the Friedfish, on Friday’s. Still make it on Friday, or go out to restaurant, for it!
You betcha to all the above.
My mom always made this without the raisins and nuts and put milk chocolate icing. Yummmmm.
Another tomato soup favorite my grandmother made in the 1920s– RED DEVIL: Mix 1 can condensed tomato soup w/a cup (or more) of cut-up xtra-sharp cheddar cheese. Heat on stove [or now, microwave] till cheese almost all blended. Stir & pour over a plateful of Ritz crackers. Yum!
Outside of my family, I ‘ve never heard anyone mention Red Devil; that was on the Saturday night rotation along with beans, franks and brown bread and other assorted novelty meals (as I called them) that my mother would serve; I once made it for my husband (poured over toast, rather than ritz) and he still talks about it 5 decades later LOL!
I have been making this tomato soup cake recipe for many, many years now. It is as delicious today as it was 50 years ago! Everyone should have this wonderful “Old Fashioned” recipe in their cookbook!
Gerry from Connecticut and Now live In Minnesota
My mother used to make this recipe. It was so yummy, especially with lots of cream cheese frosting on it. I lost the recipe so it is nice to have it again. Don’t know if this is the exact recipe mom had, but I bet it comes real close. Thank you!
I made this cake many,many years ago,my late husband did not like tomato soup so I kept quiet about what was in it,well he enjoyed it until I told him that it was made with tomato soup and that cured of eating it but all the more for the rest of us,he never forgave me. 🙂
I grew up in CT but never heard of this. I made it the other day. I let it sit overnight and then put the frosting on. An odd but delicious taste treat! Thank you for posting the recipe.
What size loaf pan?
My Mom made this cake many times back in the 50’s & 60’s. My father claimed to be allergic to tomatoes but he loved this cake and no reaction. She called it spice cake.
Tomato Soup Cake is a classic New England favorite. I made this cake hundreds of times over the years and always had requests for the recipe. Today I live in Minnesota and have made the cake often as well. Thank goodness for “ole New England Traditions”.
During the second World War a sister-in-law lived with our family during her pregnancy while awaiting the return of her husband who was serving in Europe. I can still see the finished cake sitting on top of our refrigerator in the kitchen, in my mother’s antique cake holder. Oh those were the days. I was a small child and I remember thinking ‘tomato soup in cake’, but it surely was a delicious treat.
I remember my mother making this cake when I was growing up (I’m 74 now). She would bake it in a round tube cake pan. I don’t know if your recipe is the same as my mother made, but I’m sure it’s close. Oh my goodness! It was so yummy! The cream cheese frosting made it perfect. I like a thick layer of cream cheese on my Tomato Soup Cake.
My grandmother made this cake in the 50’s and 60’s. It is a delicious cake and we all loved it. I still have her recipe. Thank you for bringing these old recipes and memories back.
I used to make this one week & lemon meringue pie next week for my husband (then boyfriend) been married 55 years maybe it was the cake!
My mom made this as I was growing up..(I’m 86 now).. And passed on the recipe to next generations….she called it “Husband’s cake”…. As the men in the family loved it!
I had never heard of this cake and was intrigued. I made four mini loaves and iced them with cream cheese frosting. Everyone loved them and they loved that this was a New England recipe. Thanks for sharing such wonderful recipes
My mom made this cake for years. I have her recipe and make this often for family and friends. I call it “spice cake” but usually wait to divulge the secret ingredient until after they’ve gobbled it down. They’re usually surprised but always rave how delicious it is!
My mother used this recipe to make her Christmas fruitcakes. She simply added a container of candied fruit from the market. So simple. They were always excellent, and, a real treat for us fruitcake lovers!
My aunt always made it when I was a kid. I’m 74 now and still love it. (But she never told the little kids that it contained tomato soup). It was the first time I ever had cream cheese frosting too. She always baked it in a 8 “X 8” pan, no loaf pan.
I was in t he hospital recovering from a medical procedure. My mom came to visit with a belated birthday gift for her grandson and 3 loaves of Tomato Soup cake which I was thrilled to get as it was Sept. and she usually baked 1 tomato soup cake as part of my Xmas gift. Inquiringly I said , ” Are you getting ready to die?” along with my profuse but confused thanks. A week later Mom was dead. I put the treasured tomato soup cake in the freezer and took one out for Christmas, ditto the second year and ditto the third year – but on the third year I only served 1/2, keeping the remaining half in the freezer. The fourth year we happily but also sadly ate the last half. Mom was with us for 4 Christmases. The cake kept very well in the freezer wrapped in plastic wrap and 2 layers of foil.. And each time I went to the freezer for something else – I saw the wrapped cakes and had a wonderful moment with Mom
That is such a sweet story. Thank you for sharing it. I will remember it every time I make tomato soup cake.
I went to Girl Scout Camp Menotomy on Lake Winnipesaukee in NH every summer from 1960-1969. Tomato soup cake was served once every two weeks and it was delicious. The seasoned campers would tell the new kids that it tasted like tomatoes and was awful— then ask if they could have their piece!
I remember my mom made this cake all the time and me being apprehensive about trying it. Not because I didn’t like tomato soup, but because I just couldn’t imagine it in a cake. Well, one bite and I was hooked! She made it for my late uncle one time and he claimed it was the best cake he ever had. I’ve made it for many friends – introducing it as “spice cake” – and all have loved it, even after hearing the “secret ingredient”! I have my mom’s recipe, along with all her other “family favorite recipes” in a journal, all handwritten by her many years ago. I treasure that little book like life itself 🙂
I was happy to find this recipe because I seem to have misplaced my copy of my grandmother’s recipe which she called “Soup to Nuts Cake”. My daughters’ girl scout troop had a father-daughter bake-off many years ago and they used this recipe, which won first place! I had omitted the egg when I transcribed grandma’s recipe but the cake turned out very well. In those days (1970’s) we didn’t include lists of ingredients on our homemade items so it wasn’t until after the judging that one of the judges disclosed that she was allergic to tomatoes but she didn’t seem to suffer any reaction. Later, I shared the recipe with a friend whose sister was allergic to eggs, and she was happy to have a cake that she could bake for her. I have since added the egg but it really isn’t necessary. With a grandson who is allergic to many foods, we are keenly aware of what we put in our baking. He isn’t allergic to tomatoes so can have some of this cake, sans the egg!
Oh my gosh! I can’t believe I am seeing my Grandmothers recipe. I have never seen this anywhere, ever before. I make this alot and my family loves it! My Mom just made it friday and we all fight over who gets the last piece. I have been told that his was a depression recipe. Thanks for sharing it so others can enjoy as much as our family!
So glad to see this recipe as the temps. Go down in fall time to get the oven going.Love reading a the family stories and think it’s great that so many good memories revolve around food and family.Maybe making these great old fashioned recipes will help during this covid crisis.
My Dad loved this cake and requested it for his birthday every year????. My grandma got him hooked and my mom carried on after she passed, after mom passed I started making it for him till his his last birthday at age 91❣️
This was my dad’s fav too, every year his older sister would make him his own Bundt w/ cream cheese frosting at Xmas, she would make a 2nd smaller loaf for my brother and I to share. It wasn’t Xmas unless we had this cake. Both my dad and my aunt have been gone for over 40 years: one bite of this cake brings back all those Xmas memories!
I have requested this before…please publish with recipes the nutritional listings…calories, carbs, sodium etc etc. so we with challenges can plan on adjusting quantity, etc. thanks so much. I love this side….
Hi there. So glad you enjoy the site! Unfortunately, we aren’t able to provide nutritional information for recipes, but if you search online for “Recipe Nutrition Calculator” you will find a lot of sites that will do the math for you. Thanks!
I loved the cake and the wonderful comments
This sounds delicious I can’t wait to make it. I just have one question ..ground cloves or whole cloves.? thank u
Ground
Could you use a spice cake mix from a box,if so what would you delete so that it wouldn’t be too runny?
Best cake ever! It was my dad’s favorite. My understanding is it came about during World War II when so many baking ingredients were lacking. With the added spices it’s just awesome. Topped off with cream cheese icing! I always feel you could never go wrong with tomato soup cake 🙂
I have never seen a recipe for tomato soup cake other than my mother’s. Growing up , that was a favorite in our house. The recipe was passed on to me and I’ve been making it for my family for 50 years. We all love it!!
Back in the 50’s I had a friend whose dad was a cook during WW2 in the navy . He made tomato soup cake many times for us and it was delicious . I think I will try this recipe .
You have to wonder how some of these recopies ever came to be. Are they variations of something else and perhaps specifics were lacking so they improvised? Really interesting. I can’t imagine some homemaker yelling, “Don’t forget the tomato soup. I’m going to make a cake”.
Have made this tomato soup many timed over the
My mom use to make this often & I loved it!
This and applesauce cake were family favorites
Growing up in Massachusetts, I had this cake many times over the years although I myself have never made it! Now I will!
Happy to see this recipe–including Wed. spaghetti night, Fri. fish, Sat beans and dogs. Wow others do the same? Thanks
????Yes! For many years & still now at 76 years ‘old’, still have this routine )but can’t get Prince spaghetti here in NYState☹️)!
Barilla is also very good and Progresso if uou can either of them. I miss Prince also,especially when making Lasagna. Good luck.
What about Amazon?
This recipe sounds great can’t wait to make it. I grew up in Rhode Island and moved to Indiana in 92. I think I remember this recipe but never made it . I love to cook I will try this one out.
I grew up and still live in Rhode Island my grandmother {Nana} She made it for me all the time. I had her recipe written down with her handwriting. For the life of me I cannot find it. So of course googled it and her is the recipe. Expect she put raisins and cherries it because I do not like nuts
My aunt made this for me on my 5th birthday and has been my birthday cake ever since. She even sent it to me in college. I am now 80 and still absolutely love the cake.
I am going to try his. I have never had this, but it sure sounds good.
Grew up in New Haven, T,S.C was a big favorite. Now in Cal. and tried making Carrot Cake. Of course couldn’t tell the kids until they’d eaten it as there was no such thing as putting veggies in a cake. I really had to do some dancing around when I tried the Zuchinni Bread.