10-oz. can tomato soup
2 Tbsp. oil
1 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cloves
1 1/2 cups flour
1/2 cup raisins (optional)
• Preheat the oven to 350°F. Lightly oil and flour a Bundt pan or 8-inch cake pan.
• In a large bowl, stir together the soup, oil, and sugar. Add the cinnamon, baking soda, baking powder, cloves, and flour and mix together well. Stir in the raisins.
• Pour into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick or knife inserted in the center comes out clean. Let cool 10 to 15 minutes before removing from the pan.
Makes 1 cake
