Tomato Soup Cake

I baked in a springform pan because I don’t have a 10-inch baking dish. As suggested, I topped the cake with cream cheese frosting, so I did cut back on the amount of sugar in the cake. I also cut back the amount of raisins because it seemed excessive. Cake was incredibly moist and tender, but I was expecting more of a “sweet spice cake” flavor. We still enjoyed it (husband said he'd give it a 5), and trust me, you DO NOT taste the tomato soup.

I did add the salt. Since I used all-purpose flour, I added 1 tsp baking powder. And I added chopped up walnuts. It took 50 minutes to cook at the following temp. 340 degrees for 20 minutes and 30 minutes at 325 degrees. I thought it raised beautifully. Used an 8” square nonstick pan.Cream cheese Icing8 oz cream cheese, 1/2 C butter (1 stick), 1-1/2 C powdered sugar, 2 tsps. Vanilla, and 2 Tbsp. Milk. Blend with mixer; butter and cream cheese, add vanilla and powdered sugar and use mixer to cream. Add milk to make spreadable.

I baked this in a bundt pan and it came out perfect. No one was able to guess the 'secret' ingredient. The texture was really moist like a banana cake! But the flavor was more like a spice cake! I also paired a homemade cream cheese frosting to top it off!! So good!