"no Egg" Tomato Soup Cake

Submitted by NurseJaney

"MOST of these cakes listed include eggs. This has been in my family for over 50 years, and is always well-received. It is baked in a loaf pan, and iced with either cream cheese or plain white icing."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Yields: 1 loaf
• Serves: 8-10

ingredients

• Cream together

• 1 cup white sugar
• 1⁄2 cup butter
• 1 (15 1/2 ounce) can tomato soup
• 1⁄4 cup water
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 1⁄2 cup raisins (optional)
• 1⁄2 cup chocolate chips (optional)

directions

1. Cream butter and sugar together.
2. Add tomato soup.
3. Add water, rinsing can.
4. Sift dry ingredients together.
5. Add dry ingredients to creamed product.
6. Spray generously loaf pan with butter and flour spray.
7. Pour batter into pan.
8. Bake at 350 degrees for 1 hour.
9. Let cool for 10 minutes and remove from pan.

Reviews

[Lalaloula]

Oh wow, this is a really, really good cake recipe! It is easy and rather quick to throw together and the cake tastes sooooo yummy! It is moist, with a nice crust on top and a fruity flavour. The tomato doesnt come through at all, only the colour of the cake makes it guessable that there is some tomato in it.<br/>I used both raisins and chocolate in the form of chocolate covered raisins and they added a nice flavour to the cake. As I dont like my baked things to be too sweet I reduced the sugar to 1/3 cup and that was just perfect. <br/>THANK YOU SO MUCH for sharing this great recipe with us, NurseJaney!<br/>Ill surely make it again as everyone just loved it!<br/>Made and reviewed for the Aussie/NZ Recipe Swap #44 September 2010.

 

[mickeydownunder]

ABSOLUTELY FANTASTIC recipe, TRUE!<br/>Love recipes that have family history too!<br/>Let me tell you this cake did not last,<br/>I am certainly glad this recipe of NurseJaney's, I did not pass!<br/>Made for the AUS/NX May Recipe Swap<br/>WHOO HOO!

 

[Mandy]

This is really nice, is really moist and keeps well for quite a few days...it is very sweet though..I cut the sugar to 3/4 cup and would cut it even more next time..I love the fact that this has no eggs as my little one is allergic to egg white so he can still have this as a treat. Thanks for posting!

 

[angelalberta_22]

I have been hesitant to try this cake for many years! I tried yours and my family, kids at school, friends all loved it. I made the one with the chocolate chips, I added a few extra ;) If you have not tried this please do because superb does not do it justice!

 

[I'mPat]

Took this to the DS's music recreation group where it was thoroughly enjoyed and devoured. My loaf tin measures 21.5cm(8 1/2") x 11.5cm (4 1/2") x 5.5cm (2 1/8") and I had to divide the mix between two of these (with the mix coming just over 1/2 the way up the tin. I baked for 45 minutes at 160C in a fan forced oven but could have done with 40 minutes. I used the option of chocolate chips and iced one with chocolate icing. Thank you NurseJaney, made for Recipe Swap #20 September 2008.