Originally made with canned tomatoes, this unusual spice cake became a family favorite when the first condensed tomato-soup recipe appeared in a 1925 Campbell Soup Co. pamphlet. (Betty June Koricanek)
3/4 c. (1-1/2 sticks) butter, softened
3/4 c. firmly packed light brown sugar
2 large eggs
1 (10oz) can condensed tomato soup, undiluted
2 c. unsifted flour
2 t baking powder
1 t cinnamon
½ t nutmeg
½ t baking soda
¼ t. cloves
1/3 c. milk
½ c. raisins
½ c. chopped pecans
Heat oven to 350º. Grease and flour two 8 or 9 inch round baking pans. Beat butter and brown sugar until fluffy. Add eggs, one at a time, beating after each egg. Beat in soup. Combine dry ingredients; add to soup mixture alternately with milk, beginning and ending with flour mixture, beating on low speed until well combined. Fold in raisins and pecans. Pour batter into prepared pans. Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool cake layers in pans 10 minutes. Remove from pans and cool completely on wire rack. If desired, frost with
Cream Cheese Frosting:
Beat together one 8 oz. pkg. cream cheese, softened, one 1-lb. pkg. confectioners sugar, 1 tsp vanilla and 1 to 2 t. milk.