Tomato Soup Cake Recipe

A community recipe by jressica

Not tested or verified by Nigella.com

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

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 ounces water
10⅗ ounces self-rising 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!!!!!!!

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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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