Tomato Soup Cake

By sandiB2010

Author Notes: This was my grandmother Ruthie's recipe, a technique that Irish immigrants apparently relied on when short on money and fresh ingredients. It tastes nothing like tomato soup, I assure you; but rather like a nice spice cake, spotted with raisins, best with a cream cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 1 1/3 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• One 10 3/4-ounce can tomato soup
• 1/2 cup shortening (or butter)
• 2 large eggs
• 1/4 cup water
• 1 cup raisins
• Cream cheese frosting

Details

Servings 1
Adapted from food52.com

Preparation

Step 1

Preheat oven to 350° F. Grease and flour two 8-inch round cake pans, shaking out any excess flour.

In a large mixing bowl, combine the dry ingredients. Add the soup, shortening, eggs, and water. Beat together until everything forms a smooth (pink!) batter. Fold in raisins. Pour the batter into the cake pans, doing your best to get the same amount in each.