Ruthie's Tomato Soup Cake
Why I Love This Recipe
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.
Ingredients You'll Need
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.