I’m keeping this recipe as a reminder that some recipes are horrible and people are wrong for ever thinking they should be made. My mom had this in her collection and attributed it to Jody (I don’t know who Jody is/was). I shared this one on social media and found out that instead of this being some really weird, disgusting thing that no one in their right mind would ever think is a good idea, several friends spoke up and said that not only had they had it before, but they liked it. This only proves that I know some pretty messed-up people and I’m sorry for the trauma they must have endured. 

People said, “Don’t knock it until you try it! The tomato soup makes it soooo moist!” You know what else will make a cake moist? Motor oil. Oh well. I have suggestions below for how it might work with something more palatable. (Full disclosure: I have Very Strong Feelings about tomato soup which most other people don’t have, so your mileage may vary. Bake at your own discretion.)

4 c. flour
1 lb. brown sugar
1 1/2 tsp. baking soda
2 eggs
1 can tomato soup
2 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1 c. butter
2 c. chopped walnuts
1 c. raisins

(My suggestion: replace the tomato soup with 1 1/2 c. applesauce or apple butter and triple the amount of spices.)

Preheat the oven to 350F and grease a 9 x 13″ pan. 

Sift the flour with soda, cinnamon, cloves, and nutmeg. Set aside. In a large bowl with an electric mixer (or use a standing mixer), cream the butter until light. Gradually beat in brown sugar until fluffy.

Combine the soup with enough water to measure 2 c. Mix well. At low speed, add the flour mixture in fourths to the sugar mixture. Alternate with soup beginning and ending with flour. Beat until just combined. Fold in nuts and raisins.

Bake for 55-60 minutes.

Frosting:
8 oz. cream cheese
1 lb. powdered sugar
1 tbsp. butter