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 (Campbell's preferred) 10¾ ounce size 1 teaspoon baking soda 1½ cups King Arthur Unbleached All-Purpose Flour ½ teaspoon baking powder 1 scant teaspoon ground cloves 1 teaspoon cinnamon ½ 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