Tomato Soup Cake

By Addie

“I brought this recipe to Grandma from a Girl Scout troop meeting. She didn't think it would be tasty, but it was!”

Ingredients

• 1 cup granulated sugar
• 2 tablespoons butter, softened, divided
• 1 large egg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 (10 3/4-ounce) can tomato soup
• 1 teaspoon baking soda
• 1 3/4 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup golden raisins
• 1/2 cup chopped pecans
• 1 cup confectioners' sugar
• 1 tablespoon hot water

Preparation

Step 1

Preheat the oven to 350ºF.


Combine the granulated sugar, 1 tablespoon butter, egg, cinnamon and nutmeg in a large bowl. Beat with an electric mixer set at medium speed until blended.


Combine soup and baking soda in a small bowl and mix well. Add to sugar mixture and mix well.


Combine flour and baking powder in a small bowl and mix well.


Add flour mixture to soup mixture and mix well. Stir in raisins and pecans. Spoon into a nonstick 9 × 5-inch loaf pan.


Bake cake until a toothpick inserted in center comes out clean, about 55 to 60 minutes. Transfer to a wire rack to cool.


Combine the confectioners' sugar, remaining butter and hot water in a medium bowl. Beat until a spreadable consistency. Spread over top of cake.
..........................

Grandma's Secret Tips!

Grandma chose to bake Tomato Soup Cake in a loaf pan so that if she didn't get around to icing it, she could serve it in slices as a tea bread instead. She sometimes used a comparable pan size, such as a 13 × 9-inch baking pan or a 10-inch tube pan.