Tomato Soup Cake - cooking recipe

Ingredients

1 1/2 sticks margarine, softened
3/4 c. packed brown sugar
2 large eggs or egg substitute
1 (10 1/4 oz.) can condensed tomato soup
2 c. unsifted flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. baking soda
1/3 c. milk
1/2 c. raisins
1/2 c. chopped pecans

Preparation

Heat oven to 350\u00b0.
Grease and flour two 8 or 9-inch layer cake pans.
In medium bowl, beat margarine and brown sugar until fluffy.
Add eggs; mix well.
Add soup.
Add dry ingredients and milk, beginning and ending with flour.
Mix well.
Add raisins and nuts.
Divide batter into pans.
Bake layers 25 to 30 minutes or until toothpick comes out clean.
Cool layers in pans 10 minutes. Remove to racks and cool completely.