Tomato-S0Up Spice Cake

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

1. Preheat oven to 350u0b0.
2. Grease a 13 x 9 x 2-inch pan.
3. Sift flour with soda, cinnamon, cloves and nutmeg.
4. In a large bowl, with electric mixer at high speed, cream butter until light. Gradually add brown sugar, beating until light.
5. Add eggs, beating until fluffy.
6. Combine soup with enough water to measure 2 cups. At low speed, add flour mixture (in fourths) to sugar mixture, alternately with soup mixture (thirds), beginning and ending with flour mixture; beat until just combined.
7. Fold in nuts and raisins.
8. Turn into prepared pan.
9. Bake 55 to 60 minutes or until toothpick comes out clean.
10. Cool completely before frosting.
11. Use Cream Cheese Frosting.

flour, baking soda, cinnamon, ground cloves, nutmeg, butter, light brown sugar, eggs, tomato soup, walnuts, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829313 (may not work)