TOMATO SOUP CAKE

2 tablespoons margarine
1 egg
1 cup sugar
1 tin tomato soup
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon fine cloves
½ teaspoon ground nutmeg
½ cup nuts, chopped and optional
1 cup raisins
1½ cups self raising flour

Stir together tomato soup and baking soda.
It will froth but keep stirring till it settles.
In a separate bowl, cream together margarine, eggs and sugar.
In a separate bowl, stir together remaining dry ingredients.
Mix everything together.
Add raisons and nuts and mix well.
Pour in a pan or muffin pans.
Bake at 180°C for ± 50 minutes or 15 to 20 minutes if muffin size.
Frost with cream cheese frosting.

Recipe: Ria Posthumus