Tomato Soup Cake

Author Notes: This was my grandmother Ruthie's recipe, a technique that Irish
immigrants apparently relied on when short on money and fresh ingredients. It tastes nothing like tomato soup, I assure you; but rather like a nice spice cake, spotted with raisins, best with a cream cheese frosting. 

Makes one 2-layer cake

• 2cups all-purpose flour
• 1 1/3cups sugar
• 4teaspoons baking powder
• 1teaspoon baking soda
• 1 1/2teaspoons ground allspice
• 1teaspoon ground cinnamon
• 1/2teaspoon ground cloves
• One10 3/4-ounce can condensed tomato soup (Campbell's is most traditional)
• 1/2cup shortening (or butter)
• 2large eggs
• 1/4cup water
• 1cup raisins
• Cream cheese frosting

1. Preheat oven to 350° F. Grease and flour two 8-inch round cake pans, shaking out any excess flour.
2. In a large mixing bowl, combine the dry ingredients. Add the soup, shortening, eggs, and water. Beat together until everything forms a smooth (pink!) batter. Fold in raisins. Pour the batter into the cake pans, doing your best to get the same amount in each.
3. Bake for 35 to 40 minutes; when the cake is done, the tines of a fork should come out clean.
4. Let cake cool completely before frosting; my mother says that Ruthie would likely frost each layer, and leave the sides bare, which I've done here.

https://food52.com/recipes/27026-tomato-soup-cake