Tomato soup cake, in many ways, reminds me of carrot cake. It’s very much like a carrot cake in that it’s super moist and the spices blend together perfectly to give it amazing flavor. The caramel adds a sweetness the balances everything together perfectly.
After doing some more research and finding out this really was a thing – I saw how this dessert is a favorite of many and decided to have a go at it. I was SO pleasantly surprised by the resulting flavor of this cake. I will be making this cake again – for sure. It’s a great thing to serve, then surprise your guests with the ‘secret ingredient’ after they rave about how tasty it is.
Tomato Soup Cake with Salted Caramel Icing
- 1 can tomato soup - 75oz per can
- 1 tsp baking soda
- ⅓ cup butter
- 1 cup sugar
- 1 egg - lightly beaten
- 1 ½ cups flour
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup raisins
for the icing:
- ½ cup butter
- ½ cup brown sugar
- 1 can sweetened condensed milk
- 1 tsp vanilla extract
- ½ tsp fine sea salt
for the cake:
- Preheat the oven to 350 and grease a 9 x 9 square cake pan.
- Whisk the tomato soup and soda together in a small bowl, then set aside.
- Cream the butter and sugar together in a bowl until light and fluffy, then add the egg and mix until combined.
- Pour in the tomato soup and beat together, then sift in the flour, salt, cinnamon, nutmeg and ginger and combine.
- Stir in the raisins then pour into a greased 9" x 9" square cake pan.
- Bake for about 30 - 35 minutes or until a toothpick test comes out clean - do not overbake.
- While the cake cools, make the icing.
for the icing:
- Melt the butter in a heavy, medium sized sauce pan.
- Stir in the brown sugar, condensed milk, vanilla and sea salt. Let the mixture come to a boil, stirring constantly and allow it to boil for about 6 - 10 minutes.
- Remove from heat and let it cool slightly, then pour over the cake while still a bit warm and spread evenly then allow to cool completely before serving.