This is a moist spice cake with a surprise ingredient!

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.

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  • In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.

  • Bake for 30 to 35 minutes. Cool.

  • Beat cream cheese and confectioners sugar together until smooth. Frost the cake.

Nutrition Facts

293.5 calories; 4 g protein; 41.5 g carbohydrates; 34.4 mg cholesterol; 301.2 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/08/2004
This cake is very good. I had no problems with it being dry and the texture was excellent even with the changes I made: 2 Tbs. ground flax seed mixed with 6 Tbs. hot water for the eggs applesauce for the shortening 1/2 cup brown sugar for 1/2 cup of the white and 1 cup whole wheat flour for 1 cup all-purpose. These made it a little healthier and I did not add nuts (as per my family's liking). It did not need the frosting either. The only thing I would watch out for is that the longer it sits the spicier it gets. My 15-year-old brother loved this cake (even when he found out there was tomato soup in it) and my father ate a whole big piece (a first for my "Internet Recipes")! Read More
(19)

Most helpful critical review

Rating: 2 stars
08/30/2003
My cake turned out very dry. Read More
(17)
22 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/08/2004
This cake is very good. I had no problems with it being dry and the texture was excellent even with the changes I made: 2 Tbs. ground flax seed mixed with 6 Tbs. hot water for the eggs applesauce for the shortening 1/2 cup brown sugar for 1/2 cup of the white and 1 cup whole wheat flour for 1 cup all-purpose. These made it a little healthier and I did not add nuts (as per my family's liking). It did not need the frosting either. The only thing I would watch out for is that the longer it sits the spicier it gets. My 15-year-old brother loved this cake (even when he found out there was tomato soup in it) and my father ate a whole big piece (a first for my "Internet Recipes")! Read More
(19)
Rating: 4 stars
10/21/2010
The taste is phenominal. I wouldn't have thought of ever using tomato soup in a cake but the recipe sounded so bizarre I had to give it a whirl and I'm glad I did. The only thing I did different was to cut the recipe in half as a 9 x 13 pan wouldn't fit in my RV oven. I am giving this a 4 star review because the texture is crumbly. Thanks for a great tasting recipe! Read More
(17)
Rating: 2 stars
08/30/2003
My cake turned out very dry. Read More
(17)
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Rating: 5 stars
11/05/2003
I left out the raisins and walnuts baked at 350 degrees for about 23 minutes and it came out really moist and delicious! Read More
(14)
Rating: 3 stars
08/30/2003
My cake turned out very very dry. This is my father's favorite cake so I made it for his birthday. What a disappointment! Read More
(8)
Rating: 5 stars
08/29/2002
this is the best spice cake ever! Everyone in my family loves it! Great recipe! Read More
(8)
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Rating: 5 stars
08/29/2002
Excellent!! My father used to make this cake when I was a kid and it is the same! I love it. Read More
(8)
Rating: 4 stars
12/06/2005
Very moist cake and everyone loved it. Read More
(5)
Rating: 4 stars
12/28/2004
Mmmmm... Spicy yummy goodness. I baked this in a springform tube pan with good results. I used W-Wheat pastry flour and brown sugar instead of the all purpose flour and white sugar. Thank you MONOU for the tip about using applesause instead of shortening. Wonderfully moist and bursting with flavor expecially when it has time to age a little. Read More
(4)