Table of Contents
Directions Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray. Puree the tomatoes in a blender and measure out 2 cups for the cake. Reserve any remaining juice for the glaze. In the bowl of a stand mixer, cream the brown sugar and butter together until light and fluffy.
Add sifted dry ingredients, mixing well. Stir in tomatoes, nuts, dates, and raisins. Put into prepared 9×13 inch baking pan or Bundt pan. Bake in preheated 350 F oven for 35 minutes, or until cake tests done. Frost with your favorite cream cheese frosting when cool.
{{model.addEditText}} Print Combine the tomato soup and the soda in a bowl, and let it stand. Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.
Add sifted dry ingredients, mixing well. Stir in tomatoes, nuts, dates, and raisins. Put into prepared 9×13 inch baking pan or Bundt pan. Bake in preheated 350 F oven for 35 minutes, or until cake tests done.
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