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Old Fashioned Gingerbread Cake

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Submitted by bubbles11

Old fashioned gingerbread cake made with a surprising secret: tomato soup replaces the liquid in gingerbread mix for an incredibly moist, spiced cake with raisins and walnuts.

YIELD

1 cake

PREP

15 min

COOK

1 hrs

READY

1 hrs

This gingerbread cake has a secret ingredient that raises eyebrows every time: two cans of tomato soup. Mixed directly into gingerbread cake mix with eggs, the soup replaces all the liquid and adds a moist, tangy richness that makes this cake better than any gingerbread you’ve made from a box before.

The tomato soup trick isn’t as strange as it sounds. The acidity of the tomatoes reacts with the leavening in the mix for a better rise, the natural sugars add depth to the ginger and spice flavors, and the thick consistency keeps the crumb dense and moist through the long 75-minute bake. You can’t taste tomato in the finished cake. What you taste is a more complex, more deeply spiced gingerbread.

Raisins and chopped walnuts folded in add chewy and crunchy texture throughout. A dusting of powdered sugar on top is all the decoration this cake needs.

Kitchen Tips

  • Beat the batter for a full 2 minutes on medium speed after adding the mix. The extra beating develops structure that the heavy batter needs for a proper rise.
  • Grease the tube pan well. This dense, sticky batter clings to every surface.
  • Bake at the lower temperature as directed. The sugars in the tomato soup burn at higher heat, and the long bake at 325°F (160°C) cooks the thick batter through evenly.
  • Cool right side up in the pan for 10 minutes, then turn out. Inverting too soon means the cake collapses under its own weight.

Variations

  • Use cream of tomato soup for an even richer, creamier result.
  • Add a teaspoon of fresh grated ginger to the batter for an extra ginger kick beyond what the mix provides.
  • Drizzle with a lemon glaze (powdered sugar + lemon juice) instead of dusting for a tangier finish.

Ingredients

2 2
CANS CANS TOMATO SOUP
3 3
LARGE LARGE EGGS
56 1618.4
OUNCES ML/G CAKE MIX, GINGERBREAD *
1 237
1 237
CUP ML WALNUTS
chopped
1
X POWDERED SUGAR
for dusting, to taste *

Directions

In large mixer bowl, blend soup and eggs.

Add gingerbread mix.

Blend at low speed until thoroughly moistened; beat 2 minutes on medium speed.

Fold in raisins and walnuts.

Pour into well greased tube pan.

Bake at 325℉ (160℃) for 1 hour 15 minutes or until cake is done.

Cool right side up in pan for 10 minutes; then remove from pan.

Serve warm or cool.

Sprinkle top with confectioners’ sugar.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 446 47% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 897mg 37%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 21%
Sugars g
Protein 32g
Vitamin A 16% Vitamin C 35%
Calcium 8% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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