Tomato Spice Cake Recipes

Steps:

• Mix only above ingredients, following directions on cake mix package.
• If desired you can fold in 1 cup walnuts, chopped.
• Bake (according to directions).
• Frost with your favorite white frosting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan and set aside.
• Whisk cake mix, tomato soup, milk, eggs. and cinnamon together in a bowl until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Steps:

• Preheat oven to 350 degrees (Fahrenheit).
• Cream together butter and sugar.
• Sift dry ingredients together.Add about 1/3 of the flour mixture to the butter mixture, then 1/2 of the soup and stir until smooth after each addition.Repeat with 1/3 of the flour mixture, rest of the tomato soup, and remaining flour mixture.
• Fold in the nuts and raisins and pour into a greased Bundt or tube pan and bake for about 45 minutes.
• Frost with white icing if desired.

Steps:

• Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
• Puree the tomatoes in a blender and measure out 2 cups for the cake. Reserve any remaining juice for the glaze.
• In the bowl of a stand mixer, cream the brown sugar and butter together until light and fluffy. Beat in the eggs one at a time, and then mix in the 2 cups tomato puree. Sift together the flour, baking soda, cinnamon and salt in a bowl. Add the dry ingredients to the tomato-butter mixture and mix to combine.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly, and then remove from the pan and transfer to a rack to cool completely.
• To make the tomato glaze, mix together the confectioners' sugar and 2 tablespoons of the reserved tomato juice until the mixture reaches a glaze-like consistency. Drizzle over the top of the cake.

Steps:

• Mix all ingredients from order given.
• Beat until smooth.
• Pour into an lightly greased 8x8 cake pan.
• Bake for 35-40 minutes at 350°F.
• When cool, spread cake with either white or cream cheese icing.

Steps:

• Preheat oven to 350 degrees.
• Grease 2 9" round cake pans.
• Place mix, undiluted soup, eggs, oil and water in large mixing bowl.
• Beat on low 1 minute.
• Stop mixer, scrape sides of bowl.
• Beat on medium 2 to 3 minutes.
• Fold in raisins and pecans.
• Bake 28 to 31 minutes.
• Remove to cooling rack for 10 minutes.
• Invert cake 2 times until right side up.
• Then cool 30 minutes more.
• Frost with Cinnamon Buttercream Frosting.
• Store in refrigerator, covered, until ready to serve.

Steps:

• Cream sugar and butter.
• Add eggs.
• Add sifted dry ingredients, mixing well.
• Stir in tomatoes, nuts, dates, and raisins.
• Put into prepared 9x13 inch baking pan or Bundt pan.
• Bake in preheated 350 F oven for 35 minutes, or until cake tests done.
• Frost with your favorite cream cheese frosting when cool.