Tomato Soup Cake

• 2 cup all purpose flour
• 1 tsp baking soda
• 4 tsp baking powder
• 3/4 tsp cinnamon
• 1/2 tsp ea. all spice, nutmeg and salt(I used 1/4 salt)
• 1/2 cup butter
• 2/3 cup granulated (castor) sugar
• 2 eggs
• 10 oz can tomato soup
• 3 tbsp water
• 1 cup raisins
• 1/2 cup toasted, chopped pecans or walnuts

1. Preheat oven to 375F.
2. Grease 9x13" loaf pan, set aside.Put all dry ingredients in a bowl and mix well with a fork.
3. Set aside.
4. In large bowl cream butter, then gradually add sugar and cream well.
5. Add eggs one at a time, mixing well in between.
6. Beat in dry ingredients alternately with the soup and water.
7. Make 3 dry and 2 wet additions.
8. Batter will be very thick.
9. Fold in nuts and raisins, turn into prepared pan and smooth top.
10. Bake in preheated oven 45 minutes or until a toothpick inserted in center comes out completely clean.
11. Cool completely then frost with cream cheese frosting or lemon curd frosting OR mix lemon and cream cheese!!
12. Even better !!
13. also good plain

flour, baking soda, baking powder, cinnamon, all spice, butter, sugar, eggs, tomato soup, water, raisins, pecans

Taken from cookpad.com/us/recipes/333124-tomato-soup-cake (may not work)