Tomato Soup Cake

When I was a young girl in elementary school, a friend shared some tomato soup cake at lunch. I thought it was very unusual by name but very tasty. Just so this cake doesn't disappear from recipe history, here it is for you to try. (And remember, tomatoes are a fruit.)

Preheat the oven to 350F and prepare the following:

• 2 cups flour
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp.nutmeg (freshly grated if possible)
• 1/2 tsp. ground cloves
• 1 tsp. baking soda
• 1 cup sugar
• 2 tbsp. butter
• 1 can condensed tomato soup (10.4 oz)
• 1 cup chopped nuts (your favorite)
• 1 cup raisins

Sift the flour with the salt, cinnamon, nutmeg, cloves and baking soda. In another bowl, cream the butter and add the sugar gradually, continuing to mix until creamy. Stir the flour mixture in 3 parts into the sugar mixture, alternating with 1 can condensed tomato soup. Stir the batter until smooth after each addition. Fold in 1 cup chopped nuts and 1 cup raisins. Bake in greased cake pan about 45 minutes. If you like spice cake, you will love this too! When cool, top with cream cheese frosting.

Cream Cheese Frosting

• 3/4 cup icing sugar
• 3 oz. cream cheese
• 1 1/2 tbsp. cream or milk
• 1 1/2 tsp. lemon zest
• or
• 1 tsp. vanilla
• 1/2 tsp. cinnamon

Sift 3/4 cup icing sugar and set aside. Soften 3 oz. cream cheese and add 1 1/2 tbsp. cream or milk and mix until soft and fluffy. Gradually beat in icing sugar. Add 1/12 tsp. grated lemon or orange rind or 1 tsp. vanilla and 1/2 tsp cinnamon.