Martha’s Rosy Spice Cake is a unique and flavorful dessert that surprises with an unexpected ingredient—tomato soup. This old-fashioned recipe creates a moist and spiced cake that blends cinnamon, allspice, and raisins for a deep, rich flavor. The tomato soup enhances the cake’s texture while complementing the warm spices. This cake is a delightful choice for holiday gatherings or a cozy afternoon treat.
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Rosy Spice Cake
Rosy Spice Cake FAQ
Why is there tomato soup in this cake?
Tomato soup adds moisture and richness while enhancing the spice flavors. It also gives the cake its distinctive rosy color.
What does rosy spice cake taste like?
It has a warm, spiced flavor similar to a traditional spice cake. The tomato soup is undetectable, but it creates a moist texture.
Can I use fresh tomatoes instead of canned soup?
No, this recipe specifically calls for condensed tomato soup, which has a unique consistency and flavor.
What frosting goes best with this cake?
A classic cream cheese frosting or a simple vanilla glaze pairs well with the warm spices.
How should I store rosy spice cake?
Store it in an airtight container at room temperature for up to three days. Refrigerate for longer storage.
Food History
Spice cakes have been enjoyed for centuries, dating back to medieval times when spices were a prized ingredient. The use of tomato soup in cakes became popular during the Great Depression and World War II when ingredients like eggs and butter were scarce. Campbell’s introduced its famous tomato soup cake recipe in the 1940s, and variations like this one became household favorites.
Timeline
- Middle Ages – Spices become a luxury ingredient in baked goods.
- 19th Century – Spice cakes gain popularity in America.
- Great Depression & WWII – Tomato soup becomes a common baking substitute.
- 1940s – Campbell’s promotes tomato soup cake as an easy, budget-friendly dessert.
Recipe Discussion
This cake combines classic warm spices with the unexpected addition of tomato soup. The cinnamon and allspice give it a cozy, aromatic flavor, while the chopped nuts and raisins add texture. The soup contributes moisture and depth, making the cake incredibly soft. The result is a slightly dense, yet tender dessert that’s perfect for fall and winter months.
Preparation Tips
- Use condensed tomato soup – Do not dilute it, as it affects the cake’s texture.
- Sift the dry ingredients – This ensures even mixing and a light crumb.
- Do not overmix – Stir just until combined to avoid a dense cake.
- Check for doneness – A toothpick inserted in the center should come out clean.
- Let it cool completely – This helps the flavors develop before serving.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- 9×13 Cake Pan – Ideal for baking this spice cake evenly.
- Hand Mixer – Makes creaming the shortening and sugar easier.
- Cooling Rack – Helps the cake cool properly without trapping moisture.
- Cake Storage Container – Keeps your cake fresh for days.
Serving Suggestions
- With cream cheese frosting – The tangy sweetness balances the warm spices.
- With a dusting of powdered sugar – A simple way to add a touch of sweetness.
- With whipped cream – Light and airy, perfect for a casual dessert.
- With vanilla ice cream – A creamy contrast to the spiced cake.
- With a cup of coffee or tea – Complements the rich, spiced flavors.
A Classic Cake with a Twist
Martha’s Rosy Spice Cake is a nostalgic and unique dessert that surprises and delights. Whether you’re making it for a holiday gathering or just to try something different, this cake is sure to become a family favorite.
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Rosy Spice Cake Recipe
Rosy Spice Cake
This unique spice cake uses tomato soup for a moist and flavorful dessert. Try this vintage recipe for a nostalgic treat!
Ingredients
- ½ cup shortening
- 1 cup sugar
- 2 eggs
- 1 ¾ cups flour
- 1 cup chopped nuts
- 1 cup chopped raisins
- 1 cup condensed tomato soup
- 2 teaspoons baking powder
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
Instructions
- Preheat oven to 350°F. Grease and flour loaf or layer pans.
- Cream shortening and sugar together. Add eggs and mix well.
- Sift together flour, baking powder, allspice, cinnamon, and baking soda.
- Add dry ingredients to the creamed mixture, alternating with tomato soup. Mix well.
- Stir in chopped nuts and raisins.
- Pour batter into prepared pans.
- Bake at 350°F until a toothpick inserted in the center comes out clean.
- Let cool before serving.