Tomato Soup Cake
Tomato Soup Cake
Ingredients
- Cake:
- 1 1/2 cups all-purpose flour
- 1 (10.75 oz.) can condensed tomato soup
- 1 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 large egg
- 1/2 cup raisins
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves, optional
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Frosting:
- 1 (8 oz.) package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
Preparation
- Preheat oven to 350º F and lightly grease an 8x8-inch baking dish with butter or non-stick spray.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, baking powder and salt until combined.
- In a small bowl or in the soup can, stir baking soda into tomato soup and set aside.
- In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.
- Beat in egg and mix until incorporated, then stir tomato soup into wet mixture, mixing until fully combined.
- Gradually stir dry ingredients into tomato mixture, taking care to not over mix, then fold raisins into batter.
- Pour batter into greased baking dish and place in oven. Bake for 40-45 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool.
- While cake is cooling, prepare frosting by creaming together cream cheese and butter. Mix in powdered sugar and cinnamon, then stir in vanilla extract. Beat until smooth and creamy.
- Once cake is cooled, top with frosting and cut into squares. Enjoy!