MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Magic Tomato Soup Cake
Categories: Cakes, Desserts, Soups
     Yield: 16 Servings

     2 c  Cake flour
 1 1/2 ts Cinnamon
     1 ts Baking soda
   1/2 ts Ground nutmeg
   1/4 ts Ground cloves
   1/4 ts Baking powder
   1/4 ts Salt
   1/4 c  Unsalted butter; softened
     1 c  Granulated sugar
     1    Egg
10 3/4 oz Can of tomato soup;
          - undiluted
   1/3 c  Raisins
   1/3 c  Nuts; chopped

 Sift the dry ingredients

 Set the oven @ 350°F/175°C.

 Spray the bottom and sides of your cake pan with nonstick spray.

 Pour the cake flour, cinnamon, baking soda, nutmeg, cloves, baking
 powder, and salt into a large bowl. Sift the ingredients together
 three times. (We love this charming direction from the original
 recipe, and sifting does ensure that everything is blended and
 smooth. This is how to sift if you don't have a sifter.)

 Place the softened butter and sugar in a mixing bowl.  Blend them
 together on medium-high speed for 2 to 3 minutes, scraping down the
 sides once. Add in the egg. Blend the mixture for about 5 minutes
 on medium-high speed until it's light in color with lots of air
 incorporated.

 Pour about half of the dry mixture into the bowl and run the mixer
 on low speed for just a few seconds. Then pour in the whole can of
 tomato soup and run the mixer for a few seconds more.

 Pour in the remaining dry ingredients and blend at low speed just
 until all of the dry ingredients are mixed in.

 Pour the batter into the prepared cake pan. Use a rubber spatula to
 spread it into the corners and even out the top. Place the pan in
 your hot oven, and bake the cake for 35 to 40 minutes. A toothpick
 inserted in the center should come out with just a crumb or two.
 Place the pan on a cooling rack for 10 minutes.

 After 10 minutes, carefully remove the cake from the pan. Allow it
 to cool completely. You can frost the cake if you want-I used a
 simple buttercream with a little cinnamon added in. A cream cheese
 frosting would also be a great choice, or the cake can also be
 simply dusted with confectioners' sugar.

 Store leftover cake covered tightly at room temperature for up to
 5 days.

 Recipe by Nancy Mock, Horse Apple, Vermont

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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