Tomato Soup Cake I

This recipe is for a delicious Tomato Soup Cake I. This cake is perfect for any occasion, and is sure to be a hit with your guests!


  • 1 (10.75 ounce) can condensed tomato soup
  • 1 teaspoon baking soda
  • 1 cup white sugar
  • 1 egg
  • ⅓ cup butter, melted
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 2 cups self-rising flour*
  • 1 cup raisins


1. Preheat oven to 325 degrees F (165 degrees C).

2. In a bowl, combine the tomato soup and baking soda. Let stand for a few minutes.

3. In another bowl, cream sugar, egg, butter, salt, cinnamon, and cloves.

4. Mix in the tomato soup and soda mixture until well blended.

5. Add self-rising flour to the batter and mix well again.

6 Stir in raisins and pour into a greased baking dish or pan.

7 Bake at 325 degrees F (165 degrees C) for 1 hour or until done 8 Cool cake and top with cream cheese icing

Nutrition Facts

  • Serving size: 1 slice
  • Calories: 220
  • Fat: 8 g
  • Saturated fat: 3.5 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Cholesterol: 40 mg
Tomato Soup Cake I

What happened to Campbell’s tomato soup?

Campbell’s has been on grocery store and pantry shelves for more than 100 years, but the contents of those iconic cans have changed. In 2016, Campbell’s actually rediscovered the old recipe for their beefsteak tomato soup from 1915, and decided to use that recipe for a limited run of 10,000 cans. ২৭ ফেব, ২০২১

The original recipe for Campbell’s tomato soup was created in 1915. The company used this recipe for many years before eventually changing it. In 2016, Campbell’s decided to bring back the original recipe as part of a limited edition release. Only 10,000 cans were produced using the old recipe.

See also  Heavenly Harvest: Creamy Patty Pan Squash And Sweet Corn Soup

Did Campbells tomato soup change?

Yes, Campbell’s tomato soup changed. Our Research & Development team played a significant part in the new Campbell’s by reformulating the recipes of most of our soup varieties. They simplified our ingredient statements by removing more than 250 words to make our labels cleaner and easier to read.

What is the difference between cake flour and regular flour?

There are two main types of flour: cake flour and regular flour. Cake flour is milled into a fine consistency and contains 7-9% protein. All-purpose flour, on the other hand, is a harder flour that contains 10-12% protein.

So what’s the difference between these two types of flour? Well, for starters, cake flour produces lighter and softer cakes than regular flour. This is because the lower protein content in cake flour allows for less gluten formation, resulting in a more delicate texture. Regular flour, on the other hand, produces heavier and denser cakes due to its higher protein content (which leads to more gluten formation).

In addition to producing different textures in baked goods, cake flour and regular also have different absorption rates. Cake Flour absorbs less liquid than all-purpose Flour meaning you will need slightly less milk or water when baking with it. On the flip side however all purpose Flour absorbs more liquid making it ideal for recipes such as bread where a doughier consistency is desired.

So there you have it! The next time you’re whipping up a batch of cookies or an angel food cake, make sure to use the right type of flour for best results.

See also  Creamy Potato Soup - Comfort In A Bowl

What are the ingredients in Campbell’s tomato soup?

The ingredients in Campbell’s tomato soup are water, tomato paste, sugars (glucose-fructose), wheat flour, salt, soybean or canola oil, citric acid, flavour (contains celery, garlic), and spice extracts. The nutritional information is based on our current data.

What is a cake flour?

A cake flour is a type of flour that is often used in cake recipes. It is milled very finely, and has a low protein content, which results in cakes with soft, tender crumbs. Cake flour can be difficult to find in stores, but you can usually substitute all-purpose flour by removing two tablespoons per cup of flour called for in the recipe.

Similar Posts