Tomato Soup Spice Cake - cooking recipe

Ingredients
    1 pkg. Duncan Hines spice cake mix
    1 c. tomato soup (undiluted)
    1/2 c. water
    2 eggs
    1 c. chopped nuts
    1/2 c. raisins
    2 1/2 lb. raisins
    1 lb. currants
    6 oz. chopped candied peel (3/4 c.)
    4 oz. glace cherries, halved (1/2 c.)
    4 Tbsp. crystallized ginger, finely chopped
    6 oz. blanched slivered almonds (1 1/2 c.)
    1 lb. flour (4 c.)
    1 tsp. salt
    1 1/2 tsp. nutmeg
    1 tsp. allspice
    1 tsp. cinnamon
    12 oz. butter (1 1/2 c.), room temperature
    14 oz. dark brown sugar (2 1/3 c.)
    8 large eggs, lightly beaten
    1 Tbsp. molasses
    5 Tbsp. rum or brandy
Preparation
    First prepare pan.
    Use either 1 (10-inch) round or 9-inch square pan.
    Grease pan, then line completely with wax paper twice.
    Cut a strip of heavy brown paper 1 inch taller than pan and long enough to go around outside of pan twice.
    Tie it in place around pan with string.
    Place double thickness of brown paper or newspaper on cookie sheet.

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