Tomato Soup Cake AKA Soup to Nuts Cake
  • Cooking Time: 1 hour
  • Servings: 9
  • Preparation Time: 15 min
  • 1 can condensed tomato soup
  • 1 tsp baking soda
  • 1 cup granulated sugar
  • 1 egg, room temp
  • 1/3 cup butter, softened
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 1/2 cups self-rising flour
  • (or to use plain flour add 1 1/2 tsp baking powder and 1/4 tsp salt to substitute)
  • 1 cup raisins
  • Frosting:
  • 1 pkg cream cheese
  • 2-3 cups powdered sugar
  1. Combine dry ingredients, set aside.
  2. In separate bowl, cream butter and sugar, beat in egg, and cinnamon, and cloves.
  3. Mix wet and dry ingredients and add raisins.
  4. Pour the batter in a greased 8" or 9" square pan or baking dish.
  5. Bake at 325 degrees F for 1 hour, or until done.
  6. Remove from oven and let cool.
  7. Top with cream cheese frosting.
Soup to Nuts Cake was Sharon Phillips' mother and father's favorite! I remember that my mother used to make this cake too only she called it Tomato Soup Cake. It is quick and easy and the ingredients are almost always on hand. If you have self-rising flour you can save a step by mixing the baking soda right into the soup before mixing with the other wet ingredients.