Tomato Soup Cake
2 cups sifted cake flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon or mace
1/2 teaspoon ground nutmeg
1 cup seedless raisins, coarsely chopped
1/2 cup vegetable shortening (original recipe calls for lard)
1 cup sugar
2 large eggs, well beaten
One 15 oz can condensed tomato soup (I use Healthy Request)
Cream Cheese Frosting (recipe follows)
Preheat oven to 375. Sift flour, baking powder, baking soda & spices
together in a medium sized bowl. Toss the raisins with 1/4 cup of the
flour mixture. Cream the shortening in a large bowl. Add sugar gradually
to the shortening, beating until light. Beat in the eggs, one at a time,
until thoroughly mixed. Add the flour mixture alternately with the soup to
the egg mixture. Stir until smooth. Fold in the raisins. Pour into 2
greased & floured 8" cake pans. Bake until straw inserted in the center of
the cake comes out clean, about 35 minutes.
Light Cream Cheese Frosting
1 (8 oz) package cream cheese, room temperature
4 cups confectioners' sugar
1 Tablespoon butter, melted
1 teaspoon vanilla
Beat cheese until soft in a large bowl. Beat in the sugar a little
at a time, then beat in the melted butter & vanilla. Continue beating
until very light in texture. Frost as usual.
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