Tomato Soup Cake

Alix Maclennan

My Canadian grandmother, Ruth, learnt to make this cake during the 1930s when dairy products were scant. In our family we know it lovingly as 'Weird Cake' as the tomato soup adds richness without the expected tomato soup taste.


1 can of condensed tomato soup (the large one 305g)

1 teaspoon bi-carb soda

60g butter softened

200g white sugar

1 large egg beaten well

185g plain four

½ teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon ground cloves


  • preheat oven to 180C. Grease and line a 23cm round cake pan

  • cream butter & sugar in a large bowl until pale & fluffy (5 minutes) then add egg and beat well

  • combine bi-carb & tomato soup in another bowl and let foam for 1 minute

  • pour soup mixture into butter mixture & blend well. A slightly curdled mixture is normal

  • combine flour, baking powder & spices in another bowl

  • whisk tomato soup mixture into flour mixture then beat for 1 minute

  • pour mixture into pan & bake for 30-35 minutes

Cool on a wire rack then ice with creamed cheese frosting