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Tomato Soup Cake

  • Yield: 8 servings


  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated nutmeg
  • One-half teaspoon ground cloves
  • 2 eggs or 4 ounces egg substitute
  • Three-fourths cup sugar
  • 1 (10 3/4-ounce) can tomato soup
  • One-half cup chopped walnuts


  • The basic tomato soup cake has been passed down three generations. This time I took a couple of liberties to make it a bit healthier. If you like spice cake, you will love this.
  • Preheat the oven to 350°F. Sift the flour, baking powder, cinnamon, nutmeg, and cloves together and set aside. In a large bowl, combine the eggs, sugar, and tomato soup. Gradually stir in the flour mixture. Stir in the walnuts. Pour into a Bundt pan that has been sprayed with nonstick spray. Bake for 25 to 30 minutes.