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In the ever-evolving world of culinary experimentation, unconventional baking has carved out a niche that both intrigues and delights adventurous eaters. One particularly fascinating creation gaining traction is the savory tomato soup cake. This innovative dessert challenges the traditional boundaries of sweet baked goods by incorporating a familiar pantry staple: tomato soup. While it may sound surprising to some, this cake is not only a testament to creativity in the kitchen but a delicious option that piques the curiosity of dessert lovers everywhere.

Tomato Soup Cake

Discover an exciting twist on traditional baking with savory tomato soup cake! This unique recipe incorporates canned tomato soup for a moist and flavorful dessert that surprises and delights. Explore the cultural roots of savory cakes and learn how simple ingredients create a cake that's both intriguing and delicious. Perfect for adventurous bakers and curious foodies alike, this recipe invites you to experiment and expand your culinary horizons. Get ready to impress with every slice!
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Ingredients
  

1 cup canned tomato soup

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup chopped walnuts (optional)

1 cup raisins (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

    Mix Wet Ingredients: In a large mixing bowl, combine the canned tomato soup, granulated sugar, and vegetable oil. Mix well until the sugar dissolves. Beat in the eggs one at a time, ensuring each is fully incorporated.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. This ensures that the leavening agents are evenly distributed throughout the cake.

        Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined; be careful not to overmix. If desired, fold in the chopped walnuts and raisins at this point.

          Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

            Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

              Serve: Once cooled, slice and serve the Tomato Soup Cake plain, or dress it up with a simple icing made of powdered sugar and milk, or enjoy it with whipped cream on the side.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 10-12