Tomato Soup Spice Cake

• 4 c. unsifted all-purpose flour
• 1 1/2 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. cloves
• 1/2 tsp. nutmeg
• 1 c. (2 sticks) butter or margarine, softened
• 1 lb. light brown sugar
• 2 eggs
• 1 (10 1/2 oz.) can condensed tomato soup (undiluted)
• 2 c. chopped walnuts
• 1 c. dark raisins
• cream cheese frosting

1. Preheat oven to 350u0b0.
2. Grease a 13 x 9 x 2-inch baking pan. Sift flour with soda, cinnamon, cloves and nutmeg; set aside.
3. In large bowl with electric mixer at high speed, cream 1 cup butter until light.
4. Gradually beat in brown sugar until light.
5. Add eggs and beat until fluffy.
6. Combine soup with enough water to measure 2 cups.
7. Mix well.
8. At low speed, add flour (in fourths) to sugar mixture alternately with soup mixture (in thirds), beginning and ending with flour mixture.
9. Beat just until combined.
10. Fold in nuts and raisins.
11. Turn into prepared pan.
12. Bake in preheated oven 55 to 60 minutes or until cake tester inserted in center comes out clean.
13. Cool in pan on wire rack 30 minutes.
14. Turn out of pan and let cool completely on rack.
15. Frost top with cream cheese frosting.
16. Cut into squares.
17. Makes 15 to 18 servings.

flour, baking soda, cinnamon, cloves, nutmeg, butter, light brown sugar, eggs, tomato soup, walnuts, dark raisins, cream cheese frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288591 (may not work)