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Here’s hoping you are safely and happily tucked in with those you love. Difficult times surely are a predictor of victories to come. We will be celebrating with you on the back end of this challenge. Get your hands dirty in the garden. Plan. Dream. There will be another season.

Tomato Soup Cake

Thanks to Sam Hamann and Nancy Hamann Brennan for sharing their grandmother’s heirloom recipe. Grandmother Hamann always called this one “Mystery Cake” so she wouldn’t divulge the secret key ingredient in this wonderful recipe. She knew the kids wouldn’t eat it! So now you know. Here’s the recipe as it appeared in her recipe box:

1 1/2 cups sugar
1 large tblsp. butter or oleo
1 tsp.baking soda, (dissolved in a little hot water)
1 1/2 cans of Campbell’s Tomato Soup

Mix together or sift in: 1 1/2 cups flour (regular)
1 tsp. Nutmeg
1 tsp.Cinnamon
1 tsp. Ground cloves

Add 1/2 cup nut meats and 1/2 cup raisins. Be sure to soak raisins in hot water, then squeeze them dry.

Bake at 350 degrees for 1 hour. Frost with Vanilla Frosting if desired. I bake this in a tube cake pan.

Good luck, Frieda Hamann

*We love using a cream cheese frosting with this cake.
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla extract

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