Prep 10 mins
Cook 30 mins
This recipe is from a Rogers Food 50th Anniversary Recipe Collection. "...and old favorite from the 1950's" It's one of my favorite cakes, quick, easy, moist and tasty. The tomato soup might scare people off, but you can't even taste it.
- Preheat oven to 350*.
- Cream butter and sugar.
- Dissolve baking soda in tomato soup and add to creamed mixture.
- Combine flour, cloves and cinnamon and raisons. Add to mixture. Mix well.
- Pour batter into 8'x8' cake pan.
- Bake 30-35 minutes.
My review didn't show up so here goes again! This is a must try recipe! It's soooo good! It tastes like a combination between an zucchini bread and a spice cake! I covered mine with a sweetened cream cheese glaze. I made this when I saw the recipe on another site...it was almost the exact same recipe except it only had 2 Tbls. of butter! I omitted the raisins. I will make this often! I added my pic.