Directions
Preheat oven to 350 degrees. Grease a nine inch square baking pan with cooking spray. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
2. Using an electric mixer, beat the butter and sugar on high speed until well combined, 3 to 5 minutes.
3. On low speed, beat in the flour mixture in 3 parts, alternating with the tomato soup in 2 parts. Fold in the nuts and raisins.
4. Spread the batter into the pan and smooth the top. Bake until a toothpick inserted in the center coms out clean, 40 to 45 minutes. Cool the cake in the pan on a rack.
5. To serve, remove the cake from the pan and either sprinkle with powdered sugar or cover with the frosting.
Ingredients
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup unsalted butter
1 cup sugar
1 ten and three-quarter can condensed tomato soup
1 cup chopped walnuts or pecans
1 cup raisins
Frosting Directions
1. Combine the cream cheese, butter, vanilla, and sugar in the bowl of a mixer and mix until smooth and creamy.
2. If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it. If you choose, stir in the zest.
Frosting Ingredients
8 ounces cream cheese, chilled
6 tablespoons unsalted butter, softened
2 teaspoons vanilla
3 cups confectioners sugar, sifted
Grated lemon or orange zest