This cake keeps beautifully and can be enjoyed as a snack cake with no icing needed, or iced with a simple vanilla glaze to dress it up. The flavors in this cake are rich with no true tomato taste, just the warmth of the spices and sweetness of the raisins
4 Tablespoons unsalted butter softened
1 cup granulated sugar
1 large egg well beaten
1 can condensed tomato soup 10 3/4 ounce size Campbell's preferred
1 teaspoon baking soda
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1 scant teaspoon ground cloves
1 teaspoon cinnamon
1/2 cup raisins optional
Preheat oven to 350°F.
Spritz a 9" round cake pan with cooking spray. Line with a parchment circle and spritz with spray again.
Cream butter and sugar in large bowl. Add egg and mix well.
Combine baking soda with undiluted soup in can. Let foam for 1 minute.
Pour soup mixture into butter/sugar/egg and blend well. Mixture will look slightly curdled. This is normal.
In a small bowl combine flour, baking powder and spices. Whisk well and add to tomato soup mixture. Beat together for 1 minute on medium speed.
Pour into prepared pan and bake for 30-35 minutes. Cool on wire rack and ice as desired.
Recipe courtesy and reprinted with permission of King Arthur Flour