Laurel’s Tomato Soup Cake

 This is very similar to the ketchup cake.


4 cups flour
1-1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground cloves
1 cup softened butter/margarine
2 cups light brown sugar
2 eggs
1 can of cream of condensed tomato soup
1 cup raisins.

1 pkg softened ream cheese
1 Tbsp soft butter
1 lb icing sugar


Soak raisins 5 minutes in hot water, then dry on paper towels

Preheat oven to 350 degrees and grease 12×9 pan.

Sift flour with baking soda, cinnamon, cloves and nutmeg. Set aside.

In large bowl cream butter until light, gradually beat in brown sugar, add eggs and beat until fluffy.

Combine soup with enough water to measure 2 cups.  Mix well.

At low speed add flour mixture (in quarters) to sugar mixture, alternative with soup mixture beginning and ending with flour mixture.

Beat just until combined.

Mix raisins with 1/4 cup of flour mixture and fold into cake mixture.

Bake 55-60 minutes. Cool in pan


Beat cream cheese, butter and icing sugar until fluffy and spread on cake.