Tomato Soup Cake

Another unique cake that will feed a large crowd.

• Ready In: 1 hr 20 mins
• Serves: 16-20

Ingredients

• 4  cups flour
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon baking powder
• 2  teaspoons cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon nutmeg
• 1  cup butter, softened
• 1 (1 lb) box light brown sugar
• 2  eggs
• 1 (10 ounce) can  tomato soup, undiluted
• 2  cups  chopped walnuts
• 1  cup raisins

Directions

1. Sift first 6 ingredients together; set aside.
2. Cream butter. Gradually beat in brown sugar. Add eggs, and beat until fluffy.
3. Pour soup into 2 cup measure; add enough water to measure 2 cups.
4. Add 1/4 of flour mixture to sugar mixture, then one third of tomato soup mixture. Continue this process, so that you end up with flour mixture. Beat just until combined.
5. Stir in nuts and raisins.
6. Put batter into greased and floured 13 x 9 inch baking pan.
7. Bake one hour at 350 degrees.
8. Frost with cream cheese icing.