Baking 101 – Tomato Soup Cake

Very few things in life are as irresistible and express as warm a welcome to friends and family as fresh baked quick breads, and Fall is the perfect season to trot out these delicious and simple cakes. Here we present a series of fast & fun recipes to get you back to baking.

Many of us have fond memories of being served banana bread (like the almond-banana bread pictured) or carrot cake as a reward for staying out of trouble, getting your homework done or just as a token of affection.

When you can’t find a card that says it all, give them a slice of love, right out of the oven. 

Okay, you have nothing remarkable in your fridge or cupboard, the last of the bananas went into a crappy peanut butter sandwich but you still want to whip up an something different, healthy and delicious. This cake can be made in no time, and chances are you have a can of brand x tomato soup that wants a chance to shine in a robust little spice cake rather than drown under a mountain of crushed saltines in a bowl.

Served with applesauce, it is a fine autumnal dessert.

This recipe is from Mrs. Anna Buhler, Niverville, Manitoba in the 1977 (21st printing) of the Mennonite Treasury of Recipes.

Tomato Soup Cake


1/3 cup butter

1 cup sugar

2 eggs

2 cups flour

1/4 tsp salt

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp allspice or cardamon

1 tsp cinnamon

1 tsp nutmeg

1 tin tomato soup

1/2 cup chopped nuts

1 cup raisins


Preheat oven to 350 F

1) Mix the butter and sugar until light and fluffy…add eggs.

2) Sift together the dry ingredients and add slowly until well mixed.

3) Add the tomato soup, nuts and raisins.

4) Bake in greased 9×9 pan for 45 to 50 minutes.

comments powered by Disqus