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New England Tomato Soup Cake Recipe

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This recipe for New England Tomato Soup Cake, by , is from The Morrow Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Hawkins Hannah


Tomato Soup Cake:

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cloves (ground)
2 tsp. nutmeg
1/2 c. shortening (Crisco)
1 c. sugar
1 can tomato soup, plus 1/2 can water

1/2 c. nuts
1 c. raisins

Cream Cheese Frosting:

1/2 c. butter (softened)
8 oz. cream cheese (brick not whipped)
4 c. confectioner's sugar
2 tsp. vanilla extract


Measure all ingredients into large bowel, excluding nuts and raisins. Beat for 2 minutes at medium speed. Add nuts and/or raisins (if desired) that have been powdered with four (keeps them from settling to the bottom).
Bake in 8 1/2 X 11" cake pan in 350 degree oven for 40 - 45 minutes. (Test with toothpick to determine if done).
*I have never eaten cake with nuts or raisins added, but they do sound good.


Beat softened butter and cream cheese until well blended.
Add powdered sugar (in several increments) and vanilla.
Beat until creamy.
*If you think frosting is too thick, teaspoons of milk may be added.
Frost cooled cake.

Personal Notes:
Personal Notes:
This cake can be served warm as a coffee cake with butter or cooled and frosted with cream cheese frosting.
Family favorite of 6 generations of New Englanders. (It was one of the cakes my grandmother made for my dad (Jack Hawkins) as it was one of his favorites.
Don't be deterred by the tomato soup -- tastes like spice cake. Delicious!




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