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Reviews
Ree on 5.18.2010
This cake was really delicious. While you can still detect the tomato soup scent in the batter, once the cake is baked the tomato qualities are replaced by the spices…and it really does wind up as a richly colored spice cake. If you’re sensitive to the spices in the cake, you could easily pull back just a bit on quantities—particularly on the ground cloves—as the flavor really was powerful and strong! I loved everything about it, though, and thought the cream cheese icing was the perfect balance. Note that this cake does not contain eggs—perfect for egg-sensitive human-types.
Tya on 1.3.2011
My family thought I was nuts making a cake with tomato soup. However, it turned out really well. The cloves are a bit over powering, but I think if you cut them back a bit it wouldn’t be so bad. The icing made ALOT, so I think next time I might cut that part of the recipe in half. Over all, yummy cake!
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Comments
recordsmom on 10.30.2009
I baked two of these cakes for Halloween Parties today and they are excellent! You really don’t taste the tomato soup, just the spices. Excellent!
mckie2 on 4.13.2010
I learned how to make this cake from my mom. We add chopped walnuts or pecans and raisins to ours to make it truly like a spice cake.
nikitheo on 4.13.2010
This cake cracks me up! I remember that there was a character on a soap opera that always used to make this cake and everyone was like ugh, gross.
But I had it once and it was delicious! I’ve been trying to find a recipe that people were head over heels for and after the RAVING review Ree gave it, I got to try it!
Thanks for sharing!
discombobulatedfarmer on 4.13.2010
I just made the tres leche cake for a mexican inspired nite on the farm and PW, I must thank you again as it was an enormous hit!
So, with the Tom Cake, I’m making cupcakes! They’re much easier to give away that way!
robynmc on 4.17.2010
Made this cake for the camp where I work. It was a hit! I didn’t have tomato soup, so used tomato sauce. Worked great! Yum, yum.
One guy said, “No way!!!”, when told it was tomato soup cake. Another guy said, “My grandma used to make this”.
mocena on 4.18.2010
I just made this and it’s delicious! I added a little ginger and a cup of golden raisins, but other than that I stayed true to the recipe. Yum!
mschrauwen on 4.19.2010
i tried this and served them at church and nobody guessed the secret ingredient…it was fun making people smell and taste and think of the ingredient.
time4pie on 4.22.2010
I made this in the form of cupcakes too. 350 for 20 mins. Yummm! Perfect for the lady luncheon I hosted.
giggleloop on 5.17.2010
I made this for my parents not knowing they aren’t big fans of spice cake so I couldn’t get a true, unbiased opinion from them. I think if you like spice cake, you’ll love this recipe. The cake is very moist and the spices aren’t overwhelming.
nerdygirl on 7.17.2010
I found this recipe when I was browsing the Pioneer Woman’s blog, and it has been my go-to recipe whenever I want something sweet that’s a little bit different. I have made it at least 8 times in the past few months. It’s very easy, very delicious, and it keeps really well.
My husband really likes the basic version with the cheese cream frosting. I find the basic version good, but a little bit too sweet, and I don’t care for frosting, so I also make a more “grown-up” version. I add chopped pecans or other nuts (anywhere from 1/4 cup to a cup), chopped candied ginger (anywhere from 1/4 cup to a cup), and a touch of molasses. I’ve also substituted part of the ground cloves with ground cardamom with good results.
I’ve made cupcakes using both the basic and the doctored up recipe, and they always get rave reviews- nobody can guess the secret ingredient, but they always disappear really fast.
1/2 of the recipe makes 12 small or 9 larger cupcakes.
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