Tomato Soup Cake

I know, I know.

The words tomato, soup and cake should never be in the same sentence let alone the same tin. But in the interests of science I have made one. Granted I've yet to try it and there appears to be some sort of 'issue' with the frosting but it does look vaguely like a cake should.

It is quite heavy though and I have had to go on a manual handling course in order to lift it from the oven to the stand. It appears I mistook a mug for a cup and so I have made a whopper.

So here's the recipe.

Tomato Soup Cake
Serves: 8
Preparation time: 10 mins
Cooking time: 60 mins

INGREDIENTS:

Cake mix

Half a cup margarine
1 cup sugar
1 small tin tomato soup
1 tsp bicarbonate of soda
2 cups plain flour
2 tsp baking powder
1 tsp ground cinnamon
Half tsp ground cloves
1 tsp ground nutmeg
1 cup raisins
1 cup chopped walnuts

Frosting (optional)

1 tub cream cheese
1 tblsp melted butter
1 tsp vanilla essence
icing sugar

METHOD:
Blend the margarine with the sugar using an electric mixer or a wooden spoon, until soft.
Add the tomato soup into which the bicarbonate of soda has been stirred. Next, sift the dry ingredients (excluding the nuts and fruit) and add to the mixture.

Now stir in the raisins and nuts. When it has been mixed thoroughly, pour the mixture into a greased and lined baking tin. Bake in a moderate oven (350F) for 50-60 minutes.

FROSTING (optional)
Beat one tub of cream cheese and add one tablespoon of melted butter and one teaspoon of vanilla essence. Add enough icing sugar to make a spreadable consistency. Decorate the top of the cake.