- Yield: 1 cake
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Serving: For Family
Tomato Soup Cake - Traditional Newfoundland
HI and Welcome to our website!
I'm excited to share with you our Traditional Newfoundland Tomato Soup Cake, this cake is so delicious and very easy to make.
The ingredients in this cake is in your kitchen cupboard for sure, so seat back and watch our short video and recipe on how to make our lovely TOMATO SOUP CAKE.
TOMATO SOUP is the main ingredient in this cake, thats right you heard me correct.....TOMATO SOUP.
Please continue unto our recipe for this TOMATO SOUP CAKE, and also I will share a link to our cookbook https://www.bonitaskitchen.com/cookbook
Ingredients
- Allspice - 2 tsp
- Butter or margarine - 3/4 cup
- Tomato Soup - 1 can
- Water - 1 can
- Flour - 3 cups sifted
- Brown sugar - 1 cup
- Raisins - 2 cups
- Chopped red cherries - 1/2 cup,baking cherries
- Baking soda - 1 tsp
- baking powder - 2 tsp
- BUTTER CREAM ICING:
- Butter - 1/2 cup
- Cream Cheese - 1/2 cup
- Confectioners Sugar - 1 cup more if needed
- Maple syrup - 1 tbsp
- Brown sugar - 1/4 cup
- Allspice - 1 tsp
Instructions
METHOD for cake:
- In a medium bowl cream together butter, sugar and tomato soup, until combined.
- Sift together flour, baking soda and baking powder, fold together, leaving 1/4 cup of flour for cherries and raisins.
- Add can of cold water from tomato can to clean all tomato soup out.
- Then add cherries and raisins to 1/4 cup flour and allspice toss around, then add to batter keep folding until complete.
- Pre-grease cake pan or bunt pan, add batter.
- Pre-heat oven to 350ºF and set timer to 55-60 minutes depending on your oven.
- When baked remove from oven and let rest for 10 minutes and put out unto a cooling rack.
- Serve with icing or with whipped cream, you can also eat it plain.
Method for Butter Cream Icing:
- Cream butter and cream cheese together, then add maple syrup.
- Add brown sugar and icing sugar and continue mixing together until all combined, add more icing sugar if needed.
- Ready to spread over cake
BAKING TIPS:
- Rising tomato soup can with water removes all the soup and you have no waste.
- Folding cherries and raisins in flour helps them from falling to the bottom of the cake.
- Sifting flour gives the flour a cake like mixture and its great when baking.
- Baking powder and baking soda gives the cake a nice texture, no eggs needed.
Allergens
We have so many delicious old fashion cake recipes here in Newfoundland and Labrador, years ago our elders made cakes with everything. This was not only to save money it was to feed their families and keep them full with the ingredients that was available. This cake for TOMATO soup is so delicious and easy to make, with the simples of ingredients and the cake looks like it cost a fortune. You can top this cake with anything from cherries to sprinkles and even smarties if you were making it for a birthday. But today I just topped it with a homemade BUTTER CREAM ICING made with a hint of maple syrup to exposed those flavours. Please take a few minutes to watch our short video tutorial on how to make our TOMATO SOUP CAKE and the recipe is also provided for you to follow.
Thank you so much for taking the time to stop by and leave a message before you go, we would love to hear from you. From our kitchen to yours have a wonderful day. Bonita, RMHussey Productions and Team.
I just made your Tomato Soup Cake Recipe, my batter came out more like a regular cake batter and not as dense as yours on the video, did you use Condensed Tomato Soup? When you added the Allspice on your video it was when you added in the cherries and raisons, why then and not when you sifted the flour with Baking powder and soda? The cake turned out fine, but cooked it for 60 mins in a convection oven at 325.
Hi Ron, Thank you for your message and for stopping by, I’m not sure why. The tomato soup I used was thick and then the extra for the water, but I didn’t do anything different. I guess some soups can be thinner but I’m glad it came out good for you and I always say depending on your oven it can be a little more or less for baking time. Enjoy and have a Merry Christmas. Bonita
Also wondering the same as Ron:
When you added the Allspice on your video it was when you added in the cherries and raisins, why then and not when you sifted the flour with baking powder and soda?
I shared this recipe with my 88 year old mother and she is the one that wants to know why? Is there a reason that the Allspice should be more intense around the fruit or can it be added to the dry ingredients?
Thanks!
Good question and thank you for asking that, I’m really don’t know why because I usually sifts it with the flour and dry ingredients as well. I could have had one of them days, but for sure if you make it sift it with the flour. Allspice is a powerful spice but it don’t stand out on the fruit in this recipe it tastes very nice. Enjoy and hi to your mom for me and I hope I somewhat answered your question. 🙂 Enjoy Bonita
how many ounces are in the can soup you use
Hi Roger: Thank you for your message and I’m sorry I’m just getting to your question, its 284ml in a can of tomato soup. This is a lovely recipe and a delicious cake. Enjoy Bonita