Ruthie's Tomato Soup Cake
2 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
One 10 3/4-ounce can tomato soup
1/2 cup shortening (or butter)
2 large eggs
1/4 cup water
1 cup raisins
Cream cheese frosting
Preheat oven to 350° F. Grease and flour two 8-inch round cake pans, shaking out any excess flour.
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.
Bake for 35 to 40 minutes; when the cake is done, the tines of a fork should come out clean.
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.
Pairs Well With
The story goes that Irish immigrants devised this cake from a lack of fresh ingredients -- it calls for no milk, no butter. You'll only open your fridge once, to retrieve two eggs; this recipe pays more attention to your spice drawer, and tastes like something you might come across over the holidays. But I suggest you serve it year round.