Grammy's Kitchen · Tomato Soup · Tomato Soup Cake
One of 78 tomato soup recipes we measured
from www.jocooks.com
It ranks #1 of 78 for body among the tomato soup recipes we compared. 4 cooks on www.jocooks.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 53% |
| dairy | 0% | 4% |
| fat | 0% | 3% |
| aromatics | 0% | 13% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 4 tablespoons butter (softened) |
| 200 g | 1 cup granulated sugar |
| 50 g | 1 large egg (well beaten) |
| 305 g | 10 3/4 ounces condensed tomato soup (one small can) |
| 5 g | 1 teaspoon baking soda |
| 180 g | 1 1/2 cups all-purpose flour |
| 2 g | 1/2 teaspoon baking powder |
| 3 g | 1 teaspoon ground cinnamon |
| 72 g | 1/2 cup raisins (optional) |
| 113 g | 4 ounces cream cheese (softened) |
| 113 g | 4 ounces butter (softened) |
| 400 g | 2 cups powdered sugar (same as icing sugar or confectioners sugar) |
| 4 g | 1 teaspoon vanilla extract |
Method: 8 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just made this cake, not my first time, I add raisins and pecans but I'm disappointed that the Bundt pan I use seems too large, as the cake doesn't rise much...what's the perfect size for a Bundt pan for this recipe? Thank you.” — a cook, 5.0★
“This cake has been made by grandmother, mother, and aunts for many years. I had forgotten about it and was so happy to find it here. You always give great recipes with easy to follow instructions. Thanks” — a cook, 5.0★