Tomato Soup Cake

Ingredients:

Cake Batter

• 10.75 oz can tomato soup
• 1 tsp baking soda
• 1/3 cup butter
• 1 egg (beaten)
• 1 1/2 cups flour
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 cup raisins

Icing

• 1/2 cup butter
• 1/2 cup brown sugar
• 1 cup condensed milk
• 1 tsp vanilla extract
• 1/2 tsp sea salt (fine)

Instructions:

1. Pre heat oven to 350° F.
2. Combine dry ingredients: flour, salt, cinnamon, nutmeg and ginger. Set aside.
3. Whisk soup and baking soda.
4. In a separate bowl, cream butter and sugar until light and fluffy.
5. Add egg and mix.
6. Add soup and beat.
7. Sift in dry ingredients and combine well.
8. Stir in raisins.
9. Bake at 350° F for 30-35 minutes.

Icing Instructions:

1. Melt butter in heavy sauce pan.
2. Add remaining ingredients and let boil for 6-10 minutes, stirring constantly.
3. Let cool slightly.
4. Pour over cake while still warm.
5. Allow to cool completely before serving.