Tomato Soup Cake Bake-Off

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Start by adding 1 cup of sugar and 1/2 cup of room temperature butter into a mixing bowl and cream them together.

Add 1 can of tomato soup (Campbell's) to the creamed mixture and mix until combined.

Add 2 teaspoons of cinnamon, 1 teaspoon of baking soda, and 1/2 teaspoon of all spice (substituting for cloves) into the mixture and mix well.

Add 1/2 cup of chopped pecans and 1 cup of raisins to the mixture and stir to combine.

Add 1 pinch of salt to the mixture and then add 1 1/2 cups of flour, mixing until just combined by hand to avoid overmixing.

Pour the thick batter into a non-stick cake pan, spreading it out with a spatula.

For the second cake, add 1 1/2 cups of sugar and 3/4 cup of shortening into a mixing bowl and cream them together.

Add 1 cup of tomato soup to the mixture and mix well.

Add 1 cup of cold water to the mixture and mix until combined.

Add 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 1/2 teaspoons of nutmeg, 1 teaspoon of cloves, and 1 teaspoon of salt to the mixture and mix well.

Fold in 1 1/2 cups of sultana raisins and 1 1/2 cups of nuts into the mixture.

Add 3 cups of flour to the mixture and fold until combined.

Pour the batter into a blue baking pan and spread it out evenly.

Preheat the oven to 325°F and set the timer for 15 minutes, checking every 5 minutes thereafter.

After baking, check the cakes with a toothpick to ensure they are cooked through, adding an additional 20 minutes if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens