Old-Fashioned Tomato Soup Cake (Mystery Cake)
by , August 20, 2017
This tomato soup cake probably dates back to the 1930s. Because of the cake's "secret ingredient," it's also known as Mystery Cake. The cake is a moist spice cake with lots of color and texture from the tomato soup, raisins, and chopped nuts. You can scale the recipe by half and bake it in an 8-inch square baking pan.
Related: Brown Sugar and Pecan Pound Cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- Preheat oven to 350 F.
- Grease and flour a 9-by-13-by-2-inch baking pan.
- In a large bowl, combine the flour, baking soda, cinnamon, ground allspice, nutmeg, and ground cloves; set aside.
- In a large mixing bowl with an electric mixer, beat the butter until light. Beat in the brown sugar until light and fluffy. Add eggs and continue beating until well blended.
- Pour the tomato soup into a 2-cup measure; add water to measure 2 cups.
- With the mixer on low speed, add the flour mixture to butter and egg mixture (about one-third at a time) alternating with tomato soup mixture and ending with flour mixture. Beat just until combined.
- Fold in the chopped nuts and raisins or dates and then spread in the prepared baking pan.
- Bake for 55 to 60 minutes, or until cake tests done. A toothpick should come out clean when inserted into the center of the cake.
- Cool cake in the pan on a rack for about 30 minutes. Leave it in the pan to cool completely or turn the cake out of the pan onto a rack.
- Frost the tomato soup cake with cream cheese frosting or your favorite icing.
Makes 12 to 16 Servings