This is a recipe my darling husband loves and I make it each year for him at Christmas as a special treat.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together flour, salt, baking powder, baking soda, cinnamon, allspice and nutmeg. Set aside.

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  • Cream butter until it is soft and creamy. Add sugar and continue beating until light and fluffy. Add egg and beat well.

  • Add flour mixture and tomato soup. mix gently until blended, but don't overmix. Fold in nuts and raisins.

  • Spread batter into a 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until toothpick inserted into cake comes out clean.

Nutrition Facts

284.3 calories; 4.3 g protein; 48.1 g carbohydrates; 29.1 mg cholesterol; 399.4 mg sodium. Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/18/2011
I don't understand why someone would rate this two stars and not explain why. For me, this worked out very well. I did upgrade most of the ingredients to either use healthier or organic counterparts. I used organic whole wheat white flour, I cut the sugar back to a half cup (as the raisins and tomato soup have their own sweetness), I used pecans instead of walnuts (personal choice as we don't care for walnuts), I used Healthy Request tomato soup and I used organic eggs and raisins. I was able to get 12 large muffins out of this recipe and they baked up beautifully though they did turn out a little dry for me. (Not a deal breaker for me, it could be a number of reason why they turned out dry.) This recipe used all ingredients I had on hand plus it used up a can of tomato soup I had in my pantry. Quite good but really, I just love tomato soup cake. It's one of those comfort foods you remember your Mom making for you as a child. I urge you to try this for yourself. You'll be skeptical that tomato soup would be good as a spice cake/muffin but it's really tasty. Trust me. Read More
(8)
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/18/2011
I don't understand why someone would rate this two stars and not explain why. For me, this worked out very well. I did upgrade most of the ingredients to either use healthier or organic counterparts. I used organic whole wheat white flour, I cut the sugar back to a half cup (as the raisins and tomato soup have their own sweetness), I used pecans instead of walnuts (personal choice as we don't care for walnuts), I used Healthy Request tomato soup and I used organic eggs and raisins. I was able to get 12 large muffins out of this recipe and they baked up beautifully though they did turn out a little dry for me. (Not a deal breaker for me, it could be a number of reason why they turned out dry.) This recipe used all ingredients I had on hand plus it used up a can of tomato soup I had in my pantry. Quite good but really, I just love tomato soup cake. It's one of those comfort foods you remember your Mom making for you as a child. I urge you to try this for yourself. You'll be skeptical that tomato soup would be good as a spice cake/muffin but it's really tasty. Trust me. Read More
(8)
Rating: 4 stars
01/18/2011
I don't understand why someone would rate this two stars and not explain why. For me, this worked out very well. I did upgrade most of the ingredients to either use healthier or organic counterparts. I used organic whole wheat white flour, I cut the sugar back to a half cup (as the raisins and tomato soup have their own sweetness), I used pecans instead of walnuts (personal choice as we don't care for walnuts), I used Healthy Request tomato soup and I used organic eggs and raisins. I was able to get 12 large muffins out of this recipe and they baked up beautifully though they did turn out a little dry for me. (Not a deal breaker for me, it could be a number of reason why they turned out dry.) This recipe used all ingredients I had on hand plus it used up a can of tomato soup I had in my pantry. Quite good but really, I just love tomato soup cake. It's one of those comfort foods you remember your Mom making for you as a child. I urge you to try this for yourself. You'll be skeptical that tomato soup would be good as a spice cake/muffin but it's really tasty. Trust me. Read More
(8)