About this recipe:Don't be put off by the ingredients - the tomato soup makes the cake really moist and the cinnamon, cloves and raisins drown out the tomato soup flavour.
1 (295g) tin condensed cream of tomato soup
1 teaspoon bicarbonate of soda
200g caster sugar
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
200g self-raising flour
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 170 C / Gas 3. Grease a rectangular baking dish or cake ring tin.
Combine the tomato soup and bicarbonate of soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon and cloves. Mix in tomato soup and bicarbonate of soda mixture, and then mix in the flour. Stir in the raisins, and pour the batter in a greased baking dish or cake tin.
Bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool before serving or topping with a cream cheese icing.