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Tomato Soup Cake

Categories: Cakes

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This cake tastes like a classic spice cake and is very moist. The secret is using a can of condensed tomato soup!


  • 2 c. all-purpose flour
  • 1 tbsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1 tsp. ginger
  • 1 1/2 tsp. cinnamon
  • 4 tbsp. butter
  • 1 1/3 c. sugar
  • 1 can condensed tomato soup
  • 1/4 c. water
  • 1 tsp. vanilla extract
  • powdered sugar for garnish


Preheat the oven to 375 degrees F. Grease and flour a 13x9x2-inch baking pan. In a mixing bowl, sift together flour, Clabber Girl Baking Powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves; set aside.

In a large mixing bowl, cream together margarine and sugar, mixing for at least 2 minutes. Beat in tomato soup, eggs, vanilla and water.

Combine flour and tomato mixtures, mixing until just blended. Pour into greased and floured 13x9x2-inch baking pan.

Bake at 375 degrees F. for 30 minutes or until a toothpick inserted in center comes out clean. Lightly dust top of cooled cake with powdered sugar.