Old Fashion Tomato Soup Cake with Caramel Frosting...

This brings back so many good memories of when my Aunt Carrie and Aunt Rae would make this cake for our family…later down the line my Mom would make it for us because we enjoyed it so much…when I got married …I too would make it, but haven't made this for years until today….

                 Old Fashion Tomato Soup Cake with Caramel Frosting...

for the cake:

1/2 cup unsalted butter, softened

1 cup sugar

1 egg, lightly beaten

1 can condensed tomato soup

1 and 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup  raisins (optional) 

Mix the butter and sugar together until light and fluffy. Add the egg and soup, and mix well. Sift the flour, soda, salt and spices into the butter mixture. Mix until smooth and everything is evenly combined, add optional raisins if you choose... Pour into a buttered 9 x 9 square, glass baking pan. Bake at 350 degrees F. until a toothpick comes clean when inserted into center of cake. (About 35 minutes.) It’s important to not over-bake this cake.

for the frosting:

1 and 1/2 cups brown sugar

1/3 cup unsalted butter, melted

1/3 cup whole milk

1/4 teaspoon salt

Place all ingredients in a small saucepan. Mix well with a wire whisk. Bring to a boil, stirring constantly and allow to boil for one minute. Remove from heat and continue whisking while the frosting cools and becomes thick. (5 to 10 minutes.) Pour over cake, and working quickly, smooth over surface of cake until it drips down the sides.

Enjoy!