Here is the recipe for this unusual cake. Note that there are no eggs in it. The instructions have been edited a bit for clarification and by checking with similar recipes.

Ingredients:

1 can tomato soup

1 teaspoon baking soda

5 tablespoons butter

1 cup sugar

2 cups flour

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon nutmeg

3 teaspoons baking powder

3/4 cup raisins

Nuts

 

Directions:

Preheat oven to 375 degrees. Grease a tube pan, 10-inch Bundt pan or two 8-inch round pans.

 

In a small bowl, combine soup and baking soda. Let sit.

 

In a large bowl, cream butter with an electric mixer, then add sugar and cream thoroughly.

 

Sift together flour, spices and baking powder. Add to soup.

 

Add to creamed butter mixture and combine until incorporated.

 

Sift a little flour over raisins and nuts, and add to the mixture. (The flour will help keep them from sinking down into the batter.)

 

Pour into pan/s: Bake 40 minutes in the tube pan, 60 minutes in the Bundt pan and 30 to 45 minutes in the 8-inch round pans, or until a toothpick inserted in the center comes out clean.

 

Frosting: Combine 2 packages of cream cheese, 2 teaspoons butter, 2 cups confectioner’s sugar and 1 teaspoon vanilla extract. Mix together thoroughly and spread on cooled cake.