Mimis Tomato Soup Cake Recipes

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HOW TO MAKE MIMI'S TOMATO SOUP CAKE



How To Make Mimi's Tomato Soup Cake image

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy.

Provided by GloriousSoupRecipes.com

Number Of Ingredients 13

3/4 cup shortening
1 1/2 cups white sugar
1 (10.75 ounce) can tomato soup
3/4 cup water
1 teaspoon baking soda
3 cups all-purpose flour
1/4 teaspoon salt
3 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons ground nutmeg
1 1/2 cups raisins
1 1/2 cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts. Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.

MIMI'S TOMATO SOUP SPICE CAKE



Mimi's Tomato Soup Spice Cake image

Don't tell people that tomato soup is in the cake--they will never know. It is a great spice cake. Frost it with a butter frosting, peanut butter frosting, or it is good with coffee frosting.

Provided by Mimi in Maine

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup sugar
1/2 cup butter (soft)
1 (10 3/4 ounce) can tomato soup
2 eggs (slightly beaten)
1 tablespoon water
2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon clove
1 teaspoon baking soda
1/2 cup chopped walnuts
1 cup raisins

Steps:

  • Cream the sugar and butter; add the soup.
  • Add the eggs and water.
  • Add the flour, cinnamon, nutmeg, cloves, and baking soda.
  • Mix well scraping the bowl.
  • Add the nuts and raisins.
  • Put into a greased tube pan.
  • Bake 350 degree oven for 45 minutes till done, but don't overbake.
  • Cool and frost.

Nutrition Facts : Calories 305.8, Fat 12.2, SaturatedFat 5.6, Cholesterol 55.6, Sodium 313.5, Carbohydrate 46.6, Fiber 1.9, Sugar 26.2, Protein 4.8

TOMATO SOUP SPICE CAKE



Tomato Soup Spice Cake image

It sounds like a joke on paper, but this cake is the definition of "trust the process." A can of tomato soup somehow adds a ton of moisture and vanishes into the background while a trio of warm spices-cinnamon, nutmeg and cloves-take the lead. This recipe started from Depression Era necessity with the soup providing the richness and structure, usually coming from eggs. It hit peak popularity in the 1950s and beyond, becoming a staple of home cooking for generations. With a list of common pantry items, a lightning-fast assembly and the perfect balance of flavor, it'll quickly become your go-to cake.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 9 servings

Number Of Ingredients 13

Nonstick cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 stick unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
One 10.75-ounce can condensed tomato soup, such as Campbell's
1 1/2 cups frosting or whipped cream, for serving

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-9-inch baking pan generously with nonstick spray.
  • Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves through a fine-mesh strainer into a medium bowl. Whisk together.
  • Combine the butter, sugar and vanilla in another medium bowl. Beat with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add the flour mixture and can of soup; fold in with a rubber spatula. Transfer to the prepared baking pan. Smooth the top with the spatula. Bake until a toothpick inserted into the center comes out clean, about 40 minutes.
  • Let cool completely in the pan, about 1 hour, then frost the top with the frosting or cut into squares and serve each with a dollop of whipped cream.

MIMI'S TOMATO SOUP CAKE



Mimi's Tomato Soup Cake image

Depression era tomato spice cake recipe used by my grandmother...this cake is REALLY spicy! You may substitute butter for the shortening if you prefer.

Provided by Jean Varner

Categories     Spice Cake

Time 2h

Yield 12

Number Of Ingredients 13

¾ cup shortening
1 ½ cups white sugar
1 (10.75 ounce) can tomato soup
¾ cup water
1 teaspoon baking soda
3 cups all-purpose flour
¼ teaspoon salt
3 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 ½ teaspoons ground nutmeg
1 ½ cups raisins
1 ½ cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
  • Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.

Nutrition Facts : Calories 499.2 calories, Carbohydrate 69.4 g, Cholesterol 7.2 mg, Fat 23.5 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 388.3 mg, Sugar 38 g

TOMATO SOUP SPICE CAKE



Tomato Soup Spice Cake image

This recipe is from an old cookbook from many years ago. It is a dense cake, and not very pretty, but we think it is moist and good.

Provided by GrandmaIsCooking

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 11

2 cups flour
1 cup sugar
3 tablespoons butter, softened
1 (10 3/4 ounce) can tomato soup
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking soda
1 cup pecans or 1 cup walnuts, chopped
1 cup raisins

Steps:

  • Preheat oven to 350 degrees (Fahrenheit).
  • Cream together butter and sugar.
  • Sift dry ingredients together.Add about 1/3 of the flour mixture to the butter mixture, then 1/2 of the soup and stir until smooth after each addition.Repeat with 1/3 of the flour mixture, rest of the tomato soup, and remaining flour mixture.
  • Fold in the nuts and raisins and pour into a greased Bundt or tube pan and bake for about 45 minutes.
  • Frost with white icing if desired.

Nutrition Facts : Calories 210.9, Fat 7.4, SaturatedFat 1.9, Cholesterol 5.7, Sodium 273.2, Carbohydrate 35.3, Fiber 1.8, Sugar 19.7, Protein 2.9

MIMI'S TOMATO SOUP CAKE



Mimi's Tomato Soup Cake image

Depression era tomato spice cake recipe used by my grandmother...this cake is REALLY spicy! You may substitute butter for the shortening if you prefer.

Provided by Jean Varner

Categories     Spice Cake

Time 2h

Yield 12

Number Of Ingredients 13

¾ cup shortening
1 ½ cups white sugar
1 (10.75 ounce) can tomato soup
¾ cup water
1 teaspoon baking soda
3 cups all-purpose flour
¼ teaspoon salt
3 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 ½ teaspoons ground nutmeg
1 ½ cups raisins
1 ½ cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
  • Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.

Nutrition Facts : Calories 499.2 calories, Carbohydrate 69.4 g, Cholesterol 7.2 mg, Fat 23.5 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 388.3 mg, Sugar 38 g

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