Very Special Tomato Spice Cake Recipes

EASY TOMATO SPICE CAKE

Easy Tomato Spice Cake image

No one will ever guess there is canned tomato soup in this moist and fluffy cake. Easy and quick to make with only 5 ingredients. Frost with your favorite cream cheese frosting, whipped cream, a simple glaze, or just dust with powdered sugar.

Provided by Yoly

Categories Desserts Cakes Cake Mix Cake Recipes Spice Cake

Time 45m

Yield 16

Number Of Ingredients 5

Ingredients

1 (15.25 ounce) package spice cake mix
1 (10.75 ounce) can tomato soup (such as Campbell's®)
½ cup milk
3 eggs
¼ teaspoon ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan and set aside.
Whisk cake mix, tomato soup, milk, eggs. and cinnamon together in a bowl until well combined. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.3 g, Cholesterol 35.5 mg, Fat 4.4 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 1.6 g, Sodium 203 mg, Sugar 12.5 g

OLD FASHIONED TOMATO SPICE CAKE

Old Fashioned Tomato Spice Cake image

Make and share this Old Fashioned Tomato Spice Cake recipe from Food.com.

Provided by MizzNezz

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups flour
1 1/3 cups sugar
4 teaspoons baking powder
1 1/2 teaspoons allspice
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon clove
1 can tomato soup
1/2 cup shortening
2 eggs
1/4 cup water

Steps:

Preheat oven to 350F degrees.
Grease and flour 2 8-inch round cake pans.
In lg bowl, combine ALL ingredients.
Beat on low to combine.
Beat on high for 4 minutes.
Pour into pans.
Bake for 35 minutes or until toothpick comes out clean.
Cool and frost.

Nutrition Facts : Calories 407.5, Fat 14.7, SaturatedFat 3.8, Cholesterol 52.9, Sodium 635.1, Carbohydrate 65.1, Fiber 1.7, Sugar 37.5, Protein 5.7

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

Ingredients

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.

MUM'S SPECIAL SPICE CAKE

Mum's Special Spice Cake image

Mum made these every year. TRUE! HINT: The longer you leave it, the better it tastes too! She's had MANY requests for this recipe over the years, yes! Want to know why? If you try it, you won't have to guess! UPDATES!!!!! I made 4 of them yesterday and found I lowered to oven temperature to about 165 degrees Celsius; they each took about 55 minutes to cook! The cake is done when a skewer comes out clean, but you don't want to be opening and closing the oven door a lot. ALSO: While Mum's directions indicated GREASE WELL, it does not mean A LOT, just that the surface is covered with lard and then lightly floured. I was also wondering if a sugar icing was not on it but I can't remember and can no longer ask Mum as she has now passed away! :) Hope this helps someone!

Provided by mickeydownunder

Categories Dessert

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups sugar
2 cups hot water
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 tablespoons Crisco
1 (16 ounce) box raisins or 1 (16 ounce) box sultanas
2 teaspoons baking soda
3 cups flour

Steps:

Bring sugar, hot water, salt, cinnamon, allspice, Crisco, and raisins to a boil and SIMMER 5 minutes.
Meanwhile, COMBINE 2 teaspoons baking soda and 1 tablespoon HOT water.
ADD baking soda and HOT water combined to boiled mixture. Do not mix in, just pour in and it WILL sizzle/bubble.
MUST COOL mixture to room temperature.
When cool, mix in 3 cups flour.
Bake at 350 degrees Fahrenheit for about 55 minutes to an hour.
Cake is best left for 3 to 4 days before serving.
HINT: Looks nice if baked in a fluted Bundt* pan and can be wrapped in aluminum foil.
ENJOY!
NOTE: To prevent the cake from sticking, it is IMPORTANT that all the creases of the fluted sides are WELL greased with Crisco and floured before pouring in batter.