Tomato Soup Cake

    1 hour 15 min

    Don't be put off by the ingredients - the tomato soup makes the cake really moist and the cinnamon, cloves and raisins drown out the tomato soup flavour.

    87 people made this

    Serves: 16 

    • 1 (295g) tin condensed cream of tomato soup
    • 1 teaspoon bicarbonate of soda
    • 200g caster sugar
    • 1 egg
    • 75g butter
    • 1/2 teaspoon salt (optional)
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 200g self-raising flour
    • 145g raisins

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 170 C / Gas 3. Grease a rectangular baking dish or cake ring tin.
    2. Combine the tomato soup and bicarbonate of soda in a bowl, and let it stand.
    3. Cream sugar, egg, butter, salt, cinnamon and cloves. Mix in tomato soup and bicarbonate of soda mixture, and then mix in the flour. Stir in the raisins, and pour the batter in a greased baking dish or cake tin.
    4. Bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool before serving or topping with a cream cheese icing.

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    Reviews in English (60)


    I followed the recipe with four changes: I omitted the salt, I used all-purpose flour and added 1 tsp baking powder, I omitted the raisins (we're out), and I added maybe 3/4 or 1 tsp of lemon extract. I used a silicone bundt pan sprayed with Pam, and, for whatever reason, it took 1 hour and 20 minutes to bake. It was awesome! I might add a little more baking powder next time but maybe not. It wasn't dense, it just didn't rise a whole lot. My husband HATES tomato soup, and he couldn't guess what was in the cake. Success! Oh, and I iced it with 'cream cheese' icing (8 oz soft neufchatel cheese, 2 TBS soft butter, maybe 1½ cups icing sugar, 1 tsp vanilla, 1 tsp lemon extract, maybe 1 or 2 TBS milk). Fabulous! Thanks for sharing, Debbie!  -  25 Jan 2007  (Review from Allrecipes US | Canada)


    Great cake! I took the advise of others and did not use any additional salt. Unsalted butter would have been better though and I will use it next time. My grandmother used to make this cake many years ago and to hold with tradition, I used 2 19fl oz soup cans. (wash, remove the label and grease well). Fill to just over 1/2 to allow for rising. When cool, use a can opener to open the bottom of the can and press the cake through. Makes it easy to slice. I also made my own self-rising flour by adding 1.5 tsp baking powder and 1/2 tsp salt for every cup of all purpose flour.  -  16 Jun 2008  (Review from Allrecipes US | Canada)


    I found this to be quite salty. I should have realized this since the baking soda, self-rising flour, soup and butter all have salt in them. I'll be making this recipe again without the 1/2t salt and probably use low sodium soup and unsalted butter. I think the cinnamon should be increased to 1.5 or 2t for those who love the extra spicey version. The overall flavor was very good. I baked this in a tube pan for 30 minutes. It turned out light and moist. I frosted it with a chocolate cream cheese icing. This is a definite keeper. Thanks for sharing Debbie.  -  16 Jan 2003  (Review from Allrecipes US | Canada)