Tomato Soup Cake and Icing

[Antilope]

Tomato Soup Cake and Icing

Cake ingredients:

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup vegetable shortening
1 can condensed tomato soup (10-oz)
1 or 2 tablespoons of water (only if needed to thin batter)
2 eggs, beaten
1 cup chopped walnuts or pecans
1 cup raisins

Cake instructions:

Preheat oven to 325-F.

Grease a standard size bundt pan and set aside until needed.

Sift flour, baking soda, baking powder, cinnamon, ground cloves,
and nutmeg together in a mixing bowl.

In another mixing bowl, cream sugar and shortening, beating until light and fluffy.
Add dry ingredients alternately with soup and eggs to creamed sugar and shortening.
Add 1 - 2 tablespoons water if batter is too thick to pour. Mix until smooth.
Fold in nuts and raisins.

Bake in a greased bundt pan at 325F for 45 minutes to 1 hour.
Cool to room temperature and frost with icing.


Icing Ingredients:

1 8-ounce package of cream cheese
1 16-oz box powdered sugar
1/2 cup butter
2 tablespoons orange juice
2 teaspoons vanilla extract

Icing Instructions:

Beat cream cheese, powdered sugar, and butter until creamy. Add
orange juice and vanilla and mix well. Frost cake that has cooled
to room temperature.