Tomato Soup Spice Cake

Economising with soup has led to some interesting inventions. This recipe dates back to the Great Depression of the 1930s, when eggs and butter were scarce and expensive. Here the balance is made up of tomato soup I have added a sweet icing which finishes this unusual cake off beautifully.


  • 60ml ( cup) butter
  • 200g (1 cup) sugar
  • 1 extra-large egg, well beaten
  • 300g condensed TOMATO SOUP
  • 5ml (1 tsp) bicarbonate of soda
  • 125ml ( cup) buttermilk, or plain yoghurt
  • 180g (1 cups) cake flour
  • 2.5ml ( tsp) baking powder
  • 5ml (1 tsp) ground cloves
  • 5ml (1 tsp) ground cinnamon
  • 5ml (1 tsp) ground ginger
  • 125ml ( cup) raisins
  • 125ml ( cup) pecan nuts, chopped
  • Butterscotch Icing:
    • 60ml ( cup) butter
    • 125ml ( cup) light brown sugar
    • 60ml ( cup) fresh cream
    • 200g (1 cups) icing sugar, sifted


  1. Cream the butter and sugar in a large bowl. Add the egg and mix well. Combine the tomato soup and bicarbonate of soda and set aside to foam.
  2. Add the soup and buttermilk to the butter mixture. It will look quite curdled when you mix it. Sift the flour, baking powder, cloves, cinnamon and ginger into a bowl and add to the soup mixture with the raisins and nuts. Beat for a minute and spoon into a greased or sprayed ring pan.
  3. Bake in a preheated oven at 180°C for 30-35 minutes.
  4. Remove from the oven and cool. For the icing, combine the butter and brown sugar in a saucepan and heat, stirring until the sugar has dissolved and the mixture is golden brown. Stir in the cream.
  5. Remove from the heat and beat in the icing sugar.
  6. Allow to cool before spreading on the cake .