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Glazed Tomato Soup Bundt Cake

Closely adapted from Warren Brown
Course Dessert
Cuisine Cakes
Keyword bundt
Author TheSpicedLife


  • 4 oz (1 stick) unsalted butter, room temperature
  • 1 1/4 cups (10 oz) sugar
  • 8 oz (1 1/2 cups + 2 T) AP flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 1/2 t salt
  • 1 t Vietnamese cinnamon
  • 1/2 t ground cloves
  • 1 large egg room temperature
  • 1 can (10 3/4 oz) condensed tomato soup, such as Campbell's


  1. This recipe calls for some odd sizes and temperatures, but it all worked. I used a 10 cup Bundt pan that would still look ok even if not filled to the top and that worked out fine. I guess you could also try a 9X5 loaf pan--and put some spillover in a mini loaf pan if necessary.
  2. Preheat the oven to 335 F and place the rack in the middle position. Grease and flour a 9 cup Bundt pan (see previous note). Set aside.
  3. Beat the butter and sugar on medium low speed until well creamed, about 5 minutes.
  4. Whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
  5. Add the egg to the butter and sugar. Beat until incorporated.
  6. Add the dry ingredients in 3 batches and the tomato soup in 2 batches to the butter mix, alternating, beginning and ending with the dry ingredients.
  7. Scrape the batter into the prepared pan and smooth the top. Bake for 35-45 minutes, until the cake begins to pull away from the sides and a skewer inserted into the center comes out clean.
  8. Cool the cake in the pan on a rack for 20 minutes before inverting.
  9. When the cake is completely cooled, glaze with frosting of choice. He uses a plain powdered sugar with milk or water. I really liked the sour cream glaze (sour cream plus powdered sugar and some vanilla and a pinch of salt, heated to melt) but upon drying it separated a bit, so that method needs to be refined a bit still.