Description
A moist vintage spice cake made with condensed tomato soup and topped with rich cream cheese frosting.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 10.75 oz can condensed tomato soup, undiluted
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice
- 1 cup raisins or chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp milk or whipping cream
Instructions
- Preheat oven to 350°F and grease a 9×13-inch pan.
- Cream butter and sugar until fluffy.
- Add eggs one at a time and mix well.
- Add vanilla extract and condensed tomato soup.
- Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and allspice together.
- Gradually add dry ingredients to wet ingredients and mix until combined.
- Fold in raisins or nuts if using.
- Spread batter into prepared pan.
- Bake for 28 to 30 minutes until done.
- Cool completely.
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar.
- Add vanilla and milk and mix until creamy.
- Spread frosting over cooled cake and serve.
Notes
- Do not dilute the condensed tomato soup.
- Optional raisins or nuts add texture and flavor.
- Store covered in the refrigerator for up to 5 days.
- Cake can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 294
- Sugar: 27
- Sodium: 239
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 1
- Protein: 3
- Cholesterol: 56