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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