Tomato Soup Red Spice Cake

Discover the surprisingly delightful fusion of sweet and savory in this Tomato Soup Red Spice Cake, a retro classic with a modern twist. Perfect for fall baking or any special occasion, this moist and flavorful cake harnesses the unexpected addition of condensed tomato soup to create a perfectly tender crumb. Infused with warm spices like cinnamon, nutmeg, and cloves, and optionally studded with raisins and chopped nuts, it delivers a cozy, nostalgic flavor profile. Quick to prepare in just under an hour and versatile enough for a rustic powdered sugar topping or indulgent cream cheese frosting, this unique dessert is sure to intrigue and impress your taste buds.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.5 cup unsalted butter
• 2 large eggs
• 10.75 ounces condensed tomato soup (undiluted)
• 0.25 cup milk
• 1 teaspoon vanilla extract
• 0.5 cup raisins (optional)
• 0.5 cup chopped nuts (optional, e.g., walnuts or pecans)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.

Step 2

In a medium bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves. Set aside.

Step 3

In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until creamy, about 2 minutes.

Step 4

Add the eggs to the butter, one at a time, beating well after each addition.

Step 5

Reduce the mixer speed to low. Add the condensed tomato soup, milk, and vanilla extract, mixing until fully combined and smooth.

Step 6

Gradually add the dry ingredients to the wet mixture, beating just until the batter comes together. Do not overmix.

Step 7

If using, fold in the raisins and chopped nuts gently with a spatula.

Step 8

Pour the batter evenly into the prepared pan(s). Smooth the top with a spatula to ensure even baking.

Step 9

Bake in the preheated oven for 30-35 minutes (for the 9x13-inch pan) or 25-30 minutes (for the round cake pans), or until a toothpick inserted in the center comes out clean.

Step 10

Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Step 11

Optional: Dust the cooled cake with powdered sugar or frost with cream cheese frosting for added sweetness.

Nutrition Facts

Serving size	1223.7 grams (1223.7g)

Amount per serving	% Daily Value*
Calories	3483

Total Fat 99.30g	127%
Saturated Fat 35.50g	178%
Polyunsaturated Fat 0.00g
Cholesterol 502mg	167%
Sodium 3316mg	144%
Total Carbohydrate 618.70g	225%
Dietary Fiber 20.50g	73%
Total Sugars 386.80g
Protein 55.50g	111%

Vitamin D 109IU	544%
Calcium 352mg	27%
Iron 18mg	97%
Potassium 2405mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.9%

Protein: 6.2%

Carbs: 68.9%