Mystery Cake

Mystery Cake

This cake keeps beautifully and can be enjoyed as a snack cake with no icing needed, or iced with a simple vanilla glaze to dress it up. The flavors in this cake are rich with no true tomato taste, just the warmth of the spices and sweetness of the raisins



Mystery Cake


  • 4 Tablespoons unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg well beaten
  • 1 can condensed tomato soup 10 3/4 ounce size Campbell's preferred
  • 1 teaspoon baking soda
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 1 scant teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1/2 cup raisins optional


  1. Preheat oven to 350°F.
  2. Spritz a 9" round cake pan with cooking spray. Line with a parchment circle and spritz with spray again.
  3. Cream butter and sugar in large bowl. Add egg and mix well.
  4. Combine baking soda with undiluted soup in can. Let foam for 1 minute.
  5. Pour soup mixture into butter/sugar/egg and blend well. Mixture will look slightly curdled. This is normal.
  6. In a small bowl combine flour, baking powder and spices. Whisk well and add to tomato soup mixture. Beat together for 1 minute on medium speed.
  7. Pour into prepared pan and bake for 30-35 minutes. Cool on wire rack and ice as desired.


Recipe courtesy and reprinted with permission of King Arthur Flour