This is a very old fashioned cake that’s been around for generations. Moms often made this as an afternoon snack cake for many a baby-boomer. A perfect way to use up that extra can of tomato soup in your cupboard. It won’t taste like tomato soup, we promise! 

• ½ C. brown sugar
• ½ C. granulated sugar
• 1 stick butter
• 1 tsp. baking soda
• 1 12-ounce can tomato soup
• 2 C. flour
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. cloves
• 1 tsp. nutmeg
• 1 tsp. salt
• 1 C. raisins
• ½ C. walnuts, chopped 

Cream together sugar, butter, and baking soda. Add tomato soup and mix well. Sift together dry ingredients and add to batter. Mix well. Stir in raisins and walnuts. Pour batter into a greased and floured 9x13 pan. Bake 45 minutes at 350 degrees, or until toothpick inserted in the center of the cake comes out clean. Let cool. Sprinkle with powdered sugar, serve with cinnamon ice cream, or frost with cream cheese frosting.