Tomato Soup Cake

Anne Marshall. Cooking with Condensed Soups, 1950

• 2 cups sifted cake flour
• 1 tablespoon baking powder
• ½ teaspoon soda
• ½ teaspoon powdered cloves
• ½ teaspoon cinnamon or mace
• ½ teaspoon seedless raisins
• ½ cup shortening
• 1 cup sugar
• 2 eggs, well beaten
• 1 can (1 ¼ cups) condensed tomato soup

Sift together flour, baking powder, soda, and spices. Wash and cut raisins. (Roll in a small amount of the flour mixture.) Cream shortening; add sugar gradually; then eggs, mixing thoroughly. Add flour mixture alternately with soup; stir until smooth. Fold in the raisins. Pour into two greased and floured 8-inch layer pans; bake in a moderate oven (375°F) about 35 minutes, or until done. 8 servings. Frost as desired.

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