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.
I followed the recipe with four changes: I omitted the salt, I used all-purpose flour and added 1 tsp baking powder, I omitted the raisins (we're out), and I added maybe 3/4 or 1 tsp of lemon extract. I used a silicone bundt pan sprayed with Pam, and, for whatever reason, it took 1 hour and 20 minutes to bake. It was awesome! I might add a little more baking powder next time but maybe not. It wasn't dense, it just didn't rise a whole lot. My husband HATES tomato soup, and he couldn't guess what was in the cake. Success! Oh, and I iced it with 'cream cheese' icing (8 oz soft neufchatel cheese, 2 TBS soft butter, maybe 1½ cups icing sugar, 1 tsp vanilla, 1 tsp lemon extract, maybe 1 or 2 TBS milk). Fabulous! Thanks for sharing, Debbie! - 25 Jan 2007 (Review from Allrecipes US | Canada)
Great cake! I took the advise of others and did not use any additional salt. Unsalted butter would have been better though and I will use it next time. My grandmother used to make this cake many years ago and to hold with tradition, I used 2 19fl oz soup cans. (wash, remove the label and grease well). Fill to just over 1/2 to allow for rising. When cool, use a can opener to open the bottom of the can and press the cake through. Makes it easy to slice. I also made my own self-rising flour by adding 1.5 tsp baking powder and 1/2 tsp salt for every cup of all purpose flour. - 16 Jun 2008 (Review from Allrecipes US | Canada)
I found this to be quite salty. I should have realized this since the baking soda, self-rising flour, soup and butter all have salt in them. I'll be making this recipe again without the 1/2t salt and probably use low sodium soup and unsalted butter. I think the cinnamon should be increased to 1.5 or 2t for those who love the extra spicey version. The overall flavor was very good. I baked this in a tube pan for 30 minutes. It turned out light and moist. I frosted it with a chocolate cream cheese icing. This is a definite keeper. Thanks for sharing Debbie. - 16 Jan 2003 (Review from Allrecipes US | Canada)