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Bundt: Mystery Bundt Cake




Source of Recipe


Lynne's Country Kitchen - posted to RC by Amy


List of Ingredients




2 cups flour

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon each nutmeg and cloves

1 teaspoon baking soda

1 cup sugar

2 tablespoons butter

1 (10 1/2 ounce) can condensed tomato soup

1 cup chopped nuts

1 cup raisins

Mystery Cake Frosting:

1/4 cup butter, softened

1 (8 ounce) package cream cheese, softened

1 (16 ounce) box powdered sugar

1 teaspoon vanilla

1/2 cup pecans, chopped




Recipe





Have all ingredients at room temperature. Preheat oven to 350 degrees. Lightly grease tube pan and set aside. Sift flour before measuring. Resift flour with salt, cinnamon, nutmeg, cloves and baking soda.


Cream butter until soft. Add the sifted sugar gradually and cream these ingredients well. Stir the flour mixture in about 3 parts into the sugar mixture, alternating with thirds of the condensed tomato soup. Stir the batter until smooth after each addition. Fold in the nuts and raisins.


Pour into the greased tube pan and bake at 350 degrees for about 45 minutes or until it tests done. When cool, ice with your favorite icing, or use the one listed here.


Mystery Cake Frosting: Combine butter, cream cheese, vanilla and powdered sugar together and mix well. Spread on top and sides of cake, and sprinkle the pecans on top.