Soup Cake (Old-Fashioned Raisin Cake)

by Grandma Edith Malloy

This is a favorite of all the Malloys, especially good at Christmas time and in care packages to college students. Yes, it really does have tomato soup in it! Original recipe said “1 cup currants, optional”

Ingredients:
4 TB margarine
1 cup sugar
1 cup raisins
1 cup golden raisins or currants
1 cup walnuts, coarsely chopped
1 tsp allspice
1 tsp cinnamon
2 cups all-purpose flour or ½ cup whole wheat flour and 1 ½ cups all-purpose flour
1 tsp baking soda
1 10 1/2 oz can condensed tomato soup

Glaze (optional):
1 cup confectioners’ sugar
1 TB softened cream cheese
2 TB milk

Directions:
1. Mix margarine and sugar well in large bowl.
2. Wash raisins and pat dry on paper towels.
3. Add raisins and nuts to first mixture, then stir in can of tomato soup.
4. Sift or stir together the flour, baking soda and spices. Fold into first mixture.
5. Grease and flour 9 inch tube pan or Bundt pan. Pour in batter and bake at 325° for 50-60 minutes.
6. Test for doneness with toothpick. If outside seems too brown but inside is not done, lower temperature.
7. Blend glaze ingredients well, adding a little more milk as needed. Spoon on top of cake.