Tomato Soup Spice Cake

• 1 pkg. Duncan Hines spice cake mix
• 1 c. tomato soup (undiluted)
• 1/2 c. water
• 2 eggs
• 1 c. chopped nuts
• 1/2 c. raisins
• 2 1/2 lb. raisins
• 1 lb. currants
• 6 oz. chopped candied peel (3/4 c.)
• 4 oz. glace cherries, halved (1/2 c.)
• 4 Tbsp. crystallized ginger, finely chopped
• 6 oz. blanched slivered almonds (1 1/2 c.)
• 1 lb. flour (4 c.)
• 1 tsp. salt
• 1 1/2 tsp. nutmeg
• 1 tsp. allspice
• 1 tsp. cinnamon
• 12 oz. butter (1 1/2 c.), room temperature
• 14 oz. dark brown sugar (2 1/3 c.)
• 8 large eggs, lightly beaten
• 1 Tbsp. molasses
• 5 Tbsp. rum or brandy

1. First prepare pan.
2. Use either 1 (10-inch) round or 9-inch square pan.
3. Grease pan, then line completely with wax paper twice.
4. Cut a strip of heavy brown paper 1 inch taller than pan and long enough to go around outside of pan twice.
5. Tie it in place around pan with string.
6. Place double thickness of brown paper or newspaper on cookie sheet.

cake mix, tomato soup, water, eggs, nuts, raisins, raisins, currants, candied peel, glace cherries, ginger, blanched slivered almonds, flour, salt, nutmeg, allspice, cinnamon, butter, brown sugar, eggs, molasses, rum

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527902 (may not work)