Ick Cake

Technically, this is called “Tomato Soup Cake.” Sounds nasty… but it’s incredible. I totally had seconds! The way the cream cheese frosting goes with the spices of the cake is like heaven in your mouth. Some people actually thought it tasted like pumpkin cake… before they knew what was in it. 😉

Adapted from Ree in Tasty Kitchen

  • 4 Tbsp shortening
  • 2 cups sugar
  • 2 cans (10.75-oz. each) of condensed tomato soup
  • 2 tsp baking soda
  • 3 cups flour
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • ½ tsp ground cloves
  • ¾ to 1 cup of golden raisins
  • 8 ounces Cream cheese, softened
  • 1 pound Powdered sugar
  • 2 Tbsp milk (or enough to reach the consistency you want for your icing)
  1. Dump the tomato soup into a small-ish bowl, and add the baking soda, stirring to combine. It will become foamy, so don’t worry if it looks like a science experiment.
  2. Cream together the shortening and sugar with an electric mixer.
  3. Add the tomato soup mixture to the sugar mixture and mix it together. Once again, it will look really weird.
  4. Add the flour, cinnamon, nutmeg and cloves, and mix until just combined.
  5. Throw in the raisins, and mix until they’re evenly distributed throughout the batter.
  6. Pour into a prepared bundt pan (give it a thorough coating of cooking spray – and I mean thorough! Be generous, the last thing you want is your cake to stick.)
  7. Bake at 350 degrees for 45 to 55 minutes, or until no longer jiggly! You can also test it with a cake tester if you’re unsure.
  8. Turn it onto a cake platter and cool completely.
  9. Make the frosting! Cream together the powdered sugar and cream cheese in a bowl. Add the milk to make it spreadable.
  10. Spread it on the cooled cake!
  11. Eat it.
  12. Eat more!

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