Prep 15 mins
Cook 35 mins
My Mother copied this recipe out of the Baker Democrat Herald (Baker, Oregon) sometime in the '60s. She modified it somewhat and made it for Christmas that year. When I got married, I began making it at holiday time and we've had it for Christmas every year since No, it does not taste like tomato soup, and it's more like pumpkin bread or banana bread than a cake. I always bake it in loaf pans. Tomato Soup Cake means Christmas is coming!
- 1 cup Crisco or 1 cup vegetable oil
- 2 1⁄2 cups brown sugar
- 2 eggs
- 2 (11 ounce) cans condensed tomato soup
- 2 3⁄4 cups water
- 2 teaspoons baking soda
- 6 1⁄2 cups flour
- 1 1⁄2 teaspoons salt
- 5 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 1⁄2 teaspoons ground cloves
- 2 teaspoons nutmeg
- 1 1⁄2 teaspoons allspice
- 2 cups raisins
- 2 cups walnuts, coarsely chopped (optional)
- In a large bowl and with a hand mixer, mix together the Crisco (or vegetable oil), brown sugar and eggs.
- Add tomato soup, water and baking soda. Mix well.
- In another bowl measure flour, salt, baking powder and spices. Thoroughly mix (a wire whip works well).
- Add the flour mixture to the soup mixture and stir together with a wooden spoon just until there are no dry pockets of flour. Batter will be lumpy.
- Add raisins and walnuts.
- Grease or spray loaf pans with spray release.
- Fill pans half full with batter.
- This recipe makes 4 standard loaves or 8 small loaves.
- Bake at 350°F until done. Test with a toothpick if unsure. Toothpick should come out dry when inserted into center of loaf.
- Small loaves take about 35 minutes. Large loaves take 45 minutes.
- Let cool in pans for 10 minutes or so then carefully turn out onto racks to cool completely.
- My mom sometimes frosted them with cream cheese frosting, but I just like 'em plain.