Tomato Soup Cake (Mystery Cake)

Ingredients

• 2 cups sifted (240g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon grated or ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 4 tablespoons (2 oz or 55g) unsalted butter
• 1 cup (200g) sugar
• One 10 ¾-ounce can condensed tomato soup
• 1 cup chopped toasted walnuts or pecans
• 1 cup raisins
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  • 1 cup sugar
  • ½ cup water
  • 3 large egg whites
  • ⅛ teaspoon cream of tartar
  • 1 teaspoon vanilla

  Sub-recipe steps

  1. Stir in a small heavy saucepan until the sugar is dissolved, then bring to a boil over high heat: 1 cup sugar; ½ cup water
  2. Reduce the heat to low, cover, and simmer to allow the steam to wash down any sugar crystals on the sides of the pan. In the meantime, beat in a stand mixer with the whisk attachment at medium-high speed until stiff: 3 large egg whites; ⅛ teaspoon cream of tartar
  3. Turn the mixer down to the lowest speed and continue to beat. Uncover the syrup and cook to 235° to 240°F, the soft-ball stage. Beating the whites at high speed, add the syrup in a slow, thin stream down the side of the bowl. Avoid pouring the hot syrup onto the spinning whisk. Add: 1 teaspoon vanilla
  4. Continue to beat at high speed until the icing has cooled, 7 to 10 minutes. Reduce the speed to medium and beat 1 more minute. Use at once.
• Powdered sugar