Tomato Soup Spice Cake

A surprisingly delicious and incredibly moist old-fashioned spice cake. The secret ingredient, condensed tomato soup, creates a tender crumb and a rich flavor that perfectly complements the warm spices and raisins.

Author

Unknown

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Recipe

Measurements	Ingredients
2 Cups	Sifted Flour
1 Tbsp	Baking Powder
½ tsp	Baking Soda
½ tsp	Ground Clove
½ tsp	Cinnamon
½ tsp	Nutmeg
½ Cup	Shortening
1 Cup	Sugar
2	Well-beaten Eggs
1 ¼ Cups	Condensed Tomato Soup
1 Cup	Seedless Raisins

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Instructions

1. Preheat your oven to 375°F. Grease and flour two 8-inch round layer cake pans.
2. In a medium bowl, sift together the flour, baking powder, baking soda, ground clove, cinnamon, and nutmeg.
3. In a small bowl, toss the raisins with about a tablespoon of the flour mixture until they are well coated.
4. In a large bowl, cream the shortening with an electric mixer. Gradually add the sugar and continue beating until light and fluffy.
5. Add the well-beaten eggs and mix thoroughly.
6. Add the flour mixture to the creamed mixture in three parts, alternating with the tomato soup, beginning and ending with the dry ingredients. Mix until the batter is smooth.
7. Fold in the flour-coated raisins.
8. Pour the batter into the prepared pans.
9. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely. Frost as desired (a cream cheese frosting works wonderfully).

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