Name: "Souper" Spice Cake
Cook time: 45 min
Ingredients: 2 cup all-purpose flour; 1 1/3 cup granulated sugar; 4 teaspoon baking powder; 1 teaspoon baking soda; 1 1/2 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1 can (10 ounces) condensed tomato soup; 1/2 cup (1 stick) butter; 2 eggs; 1/4 cup water

"Souper" Spice Cake

11 Comments

SERVES: 10

COOK TIME: 45 Min

Spices were so important in "the olden days" that they were used for trading. Sure, they're still important today, but for their flavor more than their value. So when you're sinking your teeth into this dessert delight, think about how much each bite of this spice cake might have been worth years ago!

What You'll Need

2 cups all-purpose flour
1 1/3 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1 can (10 ounces) condensed tomato soup
1/2 cup (1 stick) butter
2 eggs
1/4 cup water

What to Do

Preheat the oven to 350 degree F.
Grease and flour two 8-inch cake pans or one 9" x 13" baking dish.
Place all the ingredients in a blender and blend on low speed for about 1 minute. Blend on high for about 4 minutes, until well mixed.
Pour the batter evenly into the cake pan(s) and bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool before frosting and layering. If frosted, store cake in the refrigerator.

Notes

Serve plain or layered and topped with Buttery Cream Cheese Frosting or whipped topping.
And if you liked this recipe, you'll love our Tomato Soup Cake!

Nutritional InformationShow More

Servings Per Recipe: 10

Amount Per Serving % Daily Value *
Calories 312
Calories from Fat 95
Total Fat 11g 16 %
Saturated Fat 6.2g 31 %
Trans Fat 0.4g 0 %
Protein 4.4g 9 %

Amount Per Serving % Daily Value *
Cholesterol 62mg 21 %
Sodium 532mg 22 %
Total Carbohydrates 51g 17 %
Dietary Fiber 1.2g 5 %
Sugars 29g 0 %

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

lollymc 8093839

Aug 13, 2013

This is an amazing cake,my mum used to make it all the time,you can't taste the tomato soup.She would make a cream cheese icing,or orange icing that has a bit of orange juice and rind,particularly good with orange icing

BonitaB43

Aug 13, 2013

I made this cake many times in my younger years. I lived in Reynoldsburg, OH at the time and we had the Tomato Fesitival to celebrate Reynoldsburg as the birthplace of the modern tomato. I won a blue ribbon one year. It is a great spice cake recipe and very moist. I liked using my bundt cake pan. Try it and you'll love it.

NJGARDENLADY

Aug 13, 2013

BAKING TIME FOR BUNDT PAN, PLEASE!

Test Kitchen Team

Aug 14, 2013

In a bundt pan, we would suggest 35 to 45 minutes. However, like all cakes, bake until a toothpick inserted in center comes out clean. Thank you!

Bellerophon

Sep 04, 2013

Don't shout, please?

judyannglass 66126 58

Aug 13, 2013

I have a question. Does this cake taste like a spice cake or can you taste the tomato once the cake is baked.

Test Kitchen Team

Aug 14, 2013

Great question! This cake has the flavor of a spice cake. You can not taste the tomato soup, it just makes the cake moist and delicious. Thank you!

vivtheladybug 9038 016

Jul 21, 2013

yummy

catchersmom12 4503 802

Jan 14, 2013

My grandmother put raisins in the batter. A fav that I miss.

gatorgrowl

Oct 20, 2012

I want to try this with Apples. I am looking for a "dark" Apple cake with a hint of chocolate anyone seen one?

grannyblu

May 29, 2012

Excellent old fashioned cake ..Still tops today I like to simmer a cup of raisins in water till plump then add over layer of frosting between layers also add cooled raisin water for part of liquid So good!