Ingredients for No Egg Tomato Soup Cake
- White Sugar
- 1 cup (2 sticks) softened butter
- 1 (10.75 ounce) can condensed tomato soup
- ½ cup water
- Flour
- Baking Soda
- Cinnamon
- Ground Cloves
- Nutmeg
- Salt
- Raisins
- Chocolate Chips
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How to Make No Egg Tomato Soup Cake
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) of softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Stir in 1 (10.75 ounce) can of condensed tomato soup.
- Add ½ cup water, using the empty soup can to measure.
- In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Generously grease and flour a 9x5 inch loaf pan.
- Pour batter into the prepared loaf pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, frost with your favorite cream cheese frosting or white icing.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
118g
Fat
37g
Carbs
18g