Cake calls for tomato soup


October 10, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Lois Peregoy, an 80-year-old grandmother from Baltimore, was looking for a recipe she lost long ago for a cake made with tomato soup. Harriett Heyman, also from Baltimore, had the recipe that Peregoy was looking for.

She found it in her old Campbell's soup cookbook that she purchased with saved soup-can labels shortly after she was married in the 1960s. Many other readers also had this recipe in their collections. It clearly was a popular cake back then, and it is easy to understand why. This is a moist and tasty spice cake that would still be terrific to serve today.

I decided to make the cake in a bundt pan and I added the optional nuts and the raisins. It did not need frosting and was very good served with just a dollop of whipped cream. If you make it as a layer cake, it will need a cream-cheese or white frosting of some kind.

Tomato-Soup Cake

Serves 8 to 10

2 cups all-purpose flour

1 cup sugar

3 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 cup shortening

one 10 3/4 -ounce can condensed tomato soup (divided use)

2 eggs

1/2 cup chopped nuts (optional)

1/2 cup raisins (optional)

Preheat oven to 350 degrees. Grease two 8-inch round layer pans or 1 tube or bundt pan. Sift dry ingredients together in a large bowl. Add shortening and 1/2 can soup. Beat on medium speed for 2 minutes with electric mixer or 150 strokes by hand. Add remaining soup and eggs. Beat 2 more minutes, scraping bowl frequently. Stir in nuts and/or raisins, if using.

Pour batter into prepared pan or pans. Bake 30 to 35 minutes if using 8-inch pans or 55 to 60 minutes in tube or bundt pan. Test with a toothpick to make sure cake is completely baked. Let stand 10 minutes; remove from pan and cool on rack. Frost with a cream-cheese frosting or use your favorite white frosting if desired.

Per serving (based on 10 servings): 295 calories, 4 grams protein, 11 grams fat, 4 grams saturated fat, 45 grams carbohydrate, 1 gram fiber, 42 milligrams cholesterol, 301 milligrams sodium


John Russ of Salisbury, N.C., would like to find a recipe for Clams Casino Soup. He had it at a club called Orioles in Martinsburg, W.Va.

Ann Paszkiewicz of Fallston is looking for a recipe that is at least 35 years old, called "Rice Cheese Bake." The sauce was made with Swiss cheese.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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