Description
A moist old-fashioned spiced cake made with condensed tomato soup, warm spices, walnuts, raisins, and smooth cream cheese frosting.
Ingredients
Scale
- 1 can (10.75 ounces) condensed tomato soup
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup raisins, optional
- 1/2 cup chopped walnuts, optional
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease a 9×13 baking pan.
- In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
- In another bowl, mix the condensed tomato soup, granulated sugar, melted unsalted butter, and eggs until smooth.
- Pour the wet mixture into the dry mixture and stir gently until just combined.
- Fold in the raisins and chopped walnuts if using.
- Spread the batter evenly into the prepared baking pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the frosting over the cooled cake, then slice and serve.
Notes
- Use condensed tomato soup for the best texture and moisture balance.
- Do not overmix the batter, gentle mixing keeps the cake soft.
- Cool the cake completely before frosting so the cream cheese topping stays smooth.
- The flavor becomes even better the next day as the spices settle.