Tomato Soup Cake

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Ingredients:

• 4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 cup butter
• 1 pound light brown sugar
• 2 eggs
• 1 can (10 1/2 ounces) condensed tomato soup
• 2 cups chopped walnuts or pecans
• 1 cup raisins or chopped dates

Preparation:

Directions for tomato soup cake
Preheat oven to 350°. Into a large bowl sift flour and baking soda, cinnamon, ground allspice, nutmeg, and ground cloves; set aside. In a large mixing bowl with an electric hand-held mixer on high speed, cream butter until light. Beat in sugar until light. Add eggs, beating until light and fluffy. Pour soup into a 2 cup measure; add water to measure 2 cups. Beating on low speed, add flour mixture to butter and egg mixture (about 1/4 at a time) alternately with tomato soup mixture, ending with flour mixture. Beat just until combined. Fold in nuts and raisins or dates; spoon into a greased and floured 13x9x2-inch baking pan. Bake for 55 to 60 minutes, or until cake tests done. A cake tester or wooden pick should come out clean. Cool cake in the pan on a rack for about 30 minutes. Turn tomato soup cake out of pan onto rack to cool completely. Frost tomato soup cake with Cream Cheese Frosting or your favorite icing.

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