Tomato Soup Cake

• 2 cups all-purpose flour
• 1 1/3 cups sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• one 10 3/4-ounce can condensed tomato soup (Campbell's is most traditional)
• 1/2 cup shortening (or butter)
• 2 large eggs
• 1/4 cup water
• 1 cup raisins
• Cream cheese frosting

1. Preheat oven to 350u0b0 F. Grease and flour two 8-inch round cake pans, shaking out any excess flour.
2. In a large mixing bowl, combine the dry ingredients. Add the soup, shortening, eggs, and water. Beat together until everything forms a smooth (pink!) batter. Fold in raisins. Pour the batter into the cake pans, doing your best to get the same amount in each.
3. Bake for 35 to 40 minutes; when the cake is done, the tines of a fork should come out clean.
4. Let cake cool completely before frosting; my mother says that Ruthie would likely frost each layer, and leave the sides bare, which I've done here.

flour, sugar, baking powder, baking soda, ground allspice, ground cinnamon, ground cloves, tomato soup, shortening, eggs, water, raisins, cream cheese frosting

Taken from food52.com/recipes/27026-tomato-soup-cake (may not work)