Ruthie's Tomato Soup Cake

By Marian Bull
January 7, 2014
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Ruthie's Tomato Soup Cake

Author Notes: This is from my grandmother Ruthie, who I never met but whose name I carry. She was a thrifty Irish Catholic single mother of 7, who always managed to put a homemade dinner on the table while twin boys bullied small girls, and so on. She was a saint.

She also made this one-bowl cake with tomato soup, which is pretty brilliant, and adorably retro. Don't be thrown off, though -- it really just tastes like a moist spice cake, and it has an intriguing pink color. Serve it when you're feeling Irish, or Warhol-esque.
Marian Bull

Makes: one 8-inch layer cake

  • 2 cups all-purpose flour
  • 1 1/3 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 (10 3/4-ounce) can tomato soup, preferably Campbell's
  • 1/2 cup shortening (I use the organic stuff; Ruthie probably used Crisco; and yes, you can use butter)
  • 2 large eggs
  • 1/4 cup water
  • 1 cup raisins
  • Cream cheese frosting
  1. Preheat the oven to 350° F. Grease and flour two 8-inch round cake pans, shaking out the excess flour.
  2. In a large mixing bowl, combine the dry ingredients. Add the soup shortening, eggs, and water. Beat together into a smooth batter. Add raisins. Pour into the cake pans.
  3. Bake for 30 to 45 minutes. The tines of a fork pierced into the center should come out clean. Let cool completely before frosting.

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