Mother's Tomato Cake Recipe
A delicious, dense style spice cake with cinnamon, nutmeg, walnuts and a homemade whipped cream topping. Perfect for any holiday gathering! Modified from The House on Palmetto by Rachel Teague Brewer
Ingredients
Tomato Cake
- 2 tbsp butter softened
- 1 cup cane sugar
- 1.5 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 3/4 can Amy's Organic Cream of Tomato Soup
- 1/2 cup chopped walnuts
Homemade Whipped Cream
- 2 cups organic heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons cane sugar
Instructions
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To make cake: Preheat oven to 325 degrees. Cream butter and sugar together. Alternate sifting in dry ingredients and adding tomato soup. Mix in walnuts by hand and place in a greased 9 inch baking dish. Bake for 25-30 min or until cake has set in the middle and a toothpick comes out clean. Set aside and let cool completely.
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To make whipped cream: Whip heavy whipping cream, sugar and vanilla on high with beaters for 2-3 minutes or until a thick, spreadable consistency is formed. Spread over cooled cake and sprinkle with cinnamon. Serve cold and enjoy!
Recipe Notes
It's easy to grab the wrong tomato soup, so make sure to get cream of tomato and not the ones with large pieces or your cake might have a whole new texture going on!