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Print this recipe   Tomato Soup Cake 2 cups flour 3 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon nutmeg 1 cup sugar 1/2 cup shortening 2 eggs 1 can (10 3/4 ounces) condensed tomato soup 1 cup raisins Preheat oven to 350. Grease and flour 2 8-inch round cake pans. Sift together flour, baking powder, baking soda and spices. Set aside. Cream together sugar and shortening. Beat in eggs, mixing well. Add dry ingredients alternately with tomato soup. Stir in raisins. Pour into pans and bake 30-35 minutes. Let stand in pans 10 minutes then turn out onto rack to cool. Frost with cream cheese frosting. Cream Cheese Frosting Blend 8 ounces cream cheese (softened) with 1 tablespoon milk. Gradually add 1 pound sifted confectioners sugar. Beat until smooth. Add more milk if frosting is too thick. Add your favorite cake recipe to our collection   © 2001-2008 BakingBits.com All rights reserved.   TidBits From Helen's Kitchen A splash of citrus and a handful of dates make this Orange Bread as moist as can be. Perfect Pastry For breakfast, brunch or a special dessert, these delightful pastries are sure to be a hit. Chocolate Puff Treats Danish Kringle Strawberry Shortcake Elephant Ears Chocolate Eclairs Cinnamon Walnut   Scones Baker's Best Get mashing and make some Avocado Bread, then see if your guests can guess the secret ingredient.