This luscious, delicate, and delicious Tomato Soup Cake may surprise you. Perfect for an elegant afternoon tea or special occasion, it's buttery and baked perfectly.
– 4 tablespoons butter– 1 cup granulated sugar– 1 large egg– 10¾ ounces condensed tomato soup– 1 teaspoon baking soda– 1½ cups all-purpose flour– ½ teaspoon baking powder– 1 teaspoon ground cinnamon– ½ cup raisin– 4 ounces cream cheese– 4 ounces butter– 2 cups powdered sugar– 1 teaspoon vanilla extract
Ingredient
1
Heat the oven to 350°F. Spray a 9" bundt or cake pan with cooking spray. Mix butter and sugar in a large basin using a hand mixer or whisk.
2
Add egg and combine. Tomato soup cake process photos. Add baking soda to canned soup. Wait 1 minute to foam.
3
Blend soup with butter/sugar/egg. A little curdled mixture. This is normal. Tomato soup cake process photos.
4
Mix flour, baking powder, and cinnamon in a small bowl. Whisk and add to tomato soup. One minute of medium-speed beating.
5
Pour into pan and bake in preheated oven. It's done when a toothpick comes out clean after 30-45 minutes, depending on your oven.
6
Blend butter and cream cheese until creamy, then add powdered sugar half a cup at a time and blend for two minutes to produce icing.
7
Tomato soup cake process photos. Add vanilla and stir. Tomato soup cake process photos. After cooling, ice cake, slice, and serve.