Tomato Soup Cake

My sister is allergic to carrots. That eliminates carrot cake. So when we were growing up this was our version. We were much older before my mom finally told us what was in our special "spice" cake!

I know it looks and feels wrong. But you do just pour the whole can of soup right into the batter! Along with many tasty spices. You can also add raisins or walnuts as well.

Traditionally, my mom makes this in 2 round 8" cake pans. I prefer to pour mine into a bundt pan. I have a much fancier version than the one below, but this retro round style is my favorite! You just don't see it around very much anymore.

This cake usually doesn't make it to the icing stage in my house. It is delicious right out of the pan - however, I made this one for company. So I splurged and bought some cream cheese frosting. Seriously, two things in life that are not worth recreating - Shake 'N Bake and Frosting!!!

This is a great cake to show off with. No one will believe you when you say you make Tomato Soup Cake! I hope you are all brave enough to try it!

Tomato Soup Cake

1 cup butter/margarine

3/4 cup sugar

2 eggs

2 cups flour

4 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp cloves

1 tsp allspice

1 can (10 oz) tomato soup

3 tbsp water

1 cup raisins (optional)

1/2 cup walnuts chopped (optional)

Cream butter and sugar. Add eggs one at a time and beat well. Add flour, baking powder and spices to the creamed butter and sugar mixture alternately with tomato soup and water, beginning and ending with dry portion.

Batter will be good and thick. Add raisins and nuts last.

Bake in bundt pan approx 45 minutes at 350 degrees F.

Cool and frost with cream cheese icing.

Enjoy

CC