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Tomato Soup Cake Recipe

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a recipe I got from a magazine many years ago and is the only rich fruit cake I make now So easy to prepare and a moist cake so many family and friends love it it never last in my home

This is a recipe I got from a magazine many years ago and is the only rich fruit cake I make now So easy to prepare and a moist cake so many family and friends love it it never last in my home

Ingredients

Serves: 8-10 serving

Metric Cups
  • 100 grams butter
  • 175 grams soft brown sugar
  • 295 grams cream of tomato soup (1 tin)
  • 200 millilitres water
  • 300 grams self-raising flour
  • ¼ gram nutmeg (grated)
  • ½ gram ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon bicarbonate of soda
  • 225 grams fruit (mixed or fruit of your choice)
  • 100 grams walnuts (chopped)
  • 3½ ounces butter
  • 6⅙ ounces soft brown sugar
  • 10⅖ ounces cream of tomato soup (1 tin)
  • 7 fluid ounce water
  • 10⅗ ounces self-raising flour
  • ounce nutmeg (grated)
  • ounce ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 7⅞ ounces fruit (mixed or fruit of your choice)
  • 3½ ounces walnuts (chopped)

Method

Tomato Soup Cake Recipe is a community recipe submitted by jressica and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre-heat oven to 150degC/300degF/Gas Mark2 Grease and line 8 inch round or square tin
  • Using electric whisk or food mixer,cream butter and sugar until light and fluffy
  • In a bowl combine soup and water and stir well until both are combined. Add this to the creamed mixture.
  • Gently fold in all dry ingredients , then add fruit and nut ( mix fruit with a little flour first so they do not fall to the bottom
  • Transfer to tin and bake in oven for 1 3/4 -2 hours until a semi dark colour and skewer comes out clean. Cool in tin
  • Pre-heat oven to 150degC/300degF/Gas Mark2 Grease and line 8 inch round or square tin
  • Using electric whisk or food mixer,cream butter and sugar until light and fluffy
  • In a bowl combine soup and water and stir well until both are combined. Add this to the creamed mixture.
  • Gently fold in all dry ingredients , then add fruit and nut ( mix fruit with a little flour first so they do not fall to the bottom
  • Transfer to tin and bake in oven for 1 3/4 -2 hours until a semi dark colour and skewer comes out clean. Cool in tin
  • Additional Information

    This amount will serve around 8-10 people but that will depend on how big the slices are It is a lovely rich moist fruit cake no trace of tomato at all When the mix is ready for the tin do not be put off by it's colour as it does turn out like a Dundee cake but a better taste ENJOY!!!!!!!

    This amount will serve around 8-10 people but that will depend on how big the slices are It is a lovely rich moist fruit cake no trace of tomato at all When the mix is ready for the tin do not be put off by it's colour as it does turn out like a Dundee cake but a better taste ENJOY!!!!!!!

    Tell us what you think

    What 2 Others have said

    • Hi, tried this cake, bit heavy. Should there be any eggs? xxx

      Posted by My cake on 23rd January 2016
    • tried this one on the lads at the pub- all got eaten and they could not believe it was tomato soup thanks!!!

      Posted by greylis on 19th April 2015
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