MYSTERY CAKE

MYSTERY CAKE image

Number Of Ingredients 19

For the cake:
Cooking-oil spray for greasing pan
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup unsalted butter
1 cup sugar
1 10 3/4-ounce can condensed tomato soup
1 cup chopped walnuts or pecans
1 cup raisins
Confectioners sugar, optional
For the frosting (optional):
8 ounces cream cheese, chilled
6 tablespoons unsalted butter, softened
2 teaspoons vanilla
3 cups confectioners sugar, sifted Grated lemon or orange zest, ground cinnamon or any liqueur to taste, optional.

Steps:

1. Preheat the oven to 350 degrees. Grease a 9-inch square baking pan with cooking spray. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt. 2. Using an electric mixer, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. On low speed, beat in the flour mixture in 3 parts, alternating with the tomato soup in 2 parts. Fold in the nuts and raisins. Spread the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack. 3. If you choose to make the frosting, combine the cream cheese, butter, vanilla and sugar in the bowl of a mixer and mix until just smooth and creamy. If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it. If you choose, stir in the zest, cinnamon or liqueur. 4. To serve, remove the cake from the pan and either sprinkle with powdered sugar or cover with the frosting. Serves 8.