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   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  Chopped nuts   
       
     Sift the dry ingredients   
        
     Set the oven @ 350ºF/175ºC.   
        
     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 2-3   
     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 35-40 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 five days.   
        
     Nancy Mock, Horse Apple, Vermont   
        
     Makes: 16 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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