This vintage tomato soup cake recipe is a delicious and moist spice cake, that can be topped with powdered sugar or cream cheese frosting. You can make it as a cake or muffins, like I did!
Yes I know. The thought of putting tomato soup in a cake, let alone muffins is causing icky faces everywhere.
Just like what happened when I made my Chocolate Mayonnaise Cake! But stick with me ok? This cake recipe, that I’ve made into muffins, is full of heavenly spices, and there is absolutely no tomato soup flavour at all!
I think muffins are the perfect way to bake a cake. Just a handful (or two if they are really big) muffins can be baked in batches, frozen to keep fresh, and enjoyed with coffee or tea, for breakfast, any time at all. This recipe is like taking your favorite spice cake batter and making into muffins or cupcakes if you prefer.
I think the texture is heavy enough to call them muffins, and they are just so yummy loaded with sweet raisins and finely chopped walnuts. We made it eggless too – not because of any allergies, but because I ran out of eggs!
You will need: flour, sugar, baking powder, baking soda, tomato soup, unsweetened applesauce, cinnamon, allspice, ground cloves, raisins and chopped walnuts.
Lemon loaf cake or lemon bread is one of my favorite quick breads to make. This Starbucks Copycat Recipe For Lemon Loaf Cake is so easy to make, your family will want you to make it all the time! The recipe makes two loaves, so you can enjoy one now, and freeze the other for later. Just take it out of the freezer and once thawed, drizzle on some of that lovely lemon glaze!
Hi there, I’m Judy. I believe everyone should experience the joy of creating old fashioned recipes, just like Mom or Grandma used to make. And I also help you to create those memories for you and your family with Simple, Delicious, Wholesome recipes that you can learn to make. Simple Living isn’t just a concept. It’s a state of mind. Comforting food and Simple Living. It’s all here. You can read more on my Aboutpage!
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