Tomato Soup Cake

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Ingredients

• 1 cup granulated sugar
• 2 tablespoons butter, softened, divided
• 1 large egg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 (10 3/4-ounce) can tomato soup
• 1 teaspoon baking soda
• 1 3/4 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup golden raisins
• 1/2 cup chopped pecans
• 1 cup confectioners' sugar
• 1 tablespoon hot water

Directions

• 1
  Preheat the oven to 350ºF.
• 2
  Combine the granulated sugar, 1 tablespoon butter, egg, cinnamon and nutmeg in a large bowl. Beat with an electric mixer set at medium speed until blended.
• 3
  Combine soup and baking soda in a small bowl and mix well. Add to sugar mixture and mix well.
• 4
  Combine flour and baking powder in a small bowl and mix well.
• 5
  Add flour mixture to soup mixture and mix well. Stir in raisins and pecans. Spoon into a nonstick 9 × 5-inch loaf pan.
• 6
  Bake cake until a toothpick inserted in center comes out clean, about 55 to 60 minutes. Transfer to a wire rack to cool.
• 7
  Combine the confectioners' sugar, remaining butter and hot water in a medium bowl. Beat until a spreadable consistency. Spread over top of cake.