Surprise holiday cake!

You make it with Campbell’s tomato soup

Tomato soup cake - fruitcake recipe - 1962

Tomato soup cake/fruitcake recipe


1-3/4 cups all purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon each: ground cloves, cinnamon and nutmeg
1/2 cup shortening
1 can Campbell’s Tomato Soup
2 eggs
1 cup chopped candied fruit, or raisins, or prepared mincemeat
1 cup chopped walnuts


Preheat oven to 350 degrees F. Grease and flour a 9 inch tube pan. In large bowl, sift dry ingredients together. Add shortening and 1/2 can soup. Beat until smooth. Add remaining soup and eggs. Beat again until smooth. Fold in fruit and nuts. Pour into pan. Bake about 1-1/4 hours. Cool in pan 10 minutes; remove.


Soften 3-ounce pkg cream cheese with 1 tablespoon milk; gradually blend in 2-1/2 cups sifted confectioners sugar, 1/2 teaspoon vanilla extract.

>> Also see: Magic tomato soup cake recipe (1950)

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