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Tomato Soup Cake

Ingredients 

FOR THE CAKE:

  • ¼ cup butter (room temperature)
  • 1 cup sugar
  • 2 large eggs
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 can condensed tomato soup (do not dilute) (10.75 ounces)
  • ½ cup chopped walnuts
  • 1 cup raisins

FOR THE FROSTING:

  • ½ cup butter (room temperature)
  • 8 ounces cream cheese (room temperature)
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar
  • ½ cup chopped walnuts for sprinkling on top (optional)

Instructions 

MAKE THE CAKE:

  • Spray a 9×13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
  • In the bowl of a stand mixer with the beater blade, cream together the butter and the sugar.
  • Add in the eggs and mix well.
  • Add in the flour, baking soda, baking powder and spices. Mix well.
  • Lastly, add in the soup, walnuts and raisins. Mix until combined, scraping the sides of the bowl as needed.
  • Pour the batter into the baking pan and bake for 28-30 minutes or until the center of the cake tests done.
  • Allow the cake to cool on a wire rack before frosting.

MAKE THE FROSTING:

  • In a medium bowl, cream together the butter, cream cheese and vanilla (using a hand or stand mixer) until smooth.
  • Add in the powdered sugar and beat until smooth.

ASSEMBLE THE CAKE:

  • Use a rubber spatula to spread the cream cheese frosting over the cooled cake.
  • Sprinkle with walnuts.
  • Store any leftover cake in the refrigerator in a sealed container.

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