The earliest versions of this cake date as far back as the 1920s. Condensed tomato soup is an unexpected addition—frugal and shelf-stable, it was used to create a cake that’s both rich and moist, with very little fat. Aromatic spices are the real star, flavor-wise, alongside cream cheese frosting for sweetness.
Preheat the oven to 350°F. Lightly grease and flour a 9˝ square cake pan, or line with parchment and grease the parchment.
To make the cake: Mix together the egg, oil, and sugar until smooth. Stir in the tomato soup. Stir in the flour, baking soda, salt, cinnamon, and cloves. Beat until smooth. Stir in the raisins and nuts.
Pour the batter into the prepared pan. Bake the cake for 35 to 40 minutes, until the edges just begin to pull away from the pan and a toothpick or cake tester inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan on a rack.
To make the frosting: Mix the cream cheese, confectioners’ sugar, and orange zest together until smooth. Spread over the cooled cake.
Store, loosely covered, at room temperature for two days; freeze for longer storage.
Don't have any whole wheat flour on hand? Feel free to substitute 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour for the whole wheat flour.
