Tomato Soup Spice Cake
Tomato Soup Spice Cake
Open in full-screen mode

Tomato Soup Spice Cake

20 MIN
35 MIN
4 H
12 servings



Cream Cheese Icing



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.
  2. In a bowl, combine the flour with the baking powder and spices.
  3. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs and mix until smooth. Add the dry ingredients alternating with the tomato soup and water. Add the raisins and mix well. Spread out in the prepared baking dish.
  4. Bake for 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 2 hours on a wire rack.

Cream Cheese Icing

  1. In a bowl, beat the cream cheese, butter and vanilla with an electric mixer. Gradually add the icing sugar until smooth and creamy. Spread evenly over the cake. Refrigerate for 2 hours. Let sit out at room temperature before serving, if desired.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.