Tomato Soup Cake? Really?

Some readers will already have sampled Danica’s Tomato Soup Cake. The recipe has been around at least since the 1940s when rationing made eggs unavailable. Campbell’s printed it on the can for years.

Danica substitutes Becel for the original shortening and adds some extra nuts, which I think are important. This one has icing sugar on top. Cream cheese icing is good, too.


Tomato Soup Cake

1/3 cup Becel
1 cup (or less) white or brown sugar
1 can tomato soup
1 teaspoon soda
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon cloves, ground
1 cup raisins
1/2 cup chopped walnuts

Cream the Becel and sugar, dissolve soda in tomato soup and add to sugar mixture. Add flour, spices, raisins, nuts and beat well. Bake one hour in moderate oven of 325 degrees.


“It’s good to eat any time after baking, but the longer you keep it, the better – that is if you can keep it! – and it will not taste of tomato soup,” writes Mrs. M.M. Morgan, 646 East Cordova St., winner of today’s prize of one dollar. Our readers tell us that this Tomato Soup Cake is ideal for sending away in soldiers’ boxes. If you have a good recipe for present times, please send it to Edith Adams, The Vancouver Sun, and, who knows, perhaps it will win a prize!