Tomato soup sounds like an odd ingredient for a cake but you have to try it for the spicy kick. Delicious!
Fantastic spicy cake. It was simple to make and lovely, light and moist even after 3 days. Will try dirtgirl's tip with the ginger and cardamom. - 22 Oct 2012
Made this cake last night and also added some ground ginger and ground cardamom. Divided it into 2 loaf pans, so that I could freeze one. Came out so unbelievably light and fluffy and was very tasty. Did not bother to decorate it though. The only change I would make next time is to use salt reduced tomato soup, other than that an amazing cake and so easy to literally throw together in no time at all. - 20 Oct 2012
I followed the recipe with four changes: I omitted the salt, I used all-purpose flour and added 1 tsp baking powder, I omitted the raisins (we're out), and I added maybe 3/4 or 1 tsp of lemon extract. I used a silicone bundt pan sprayed with Pam, and, for whatever reason, it took 1 hour and 20 minutes to bake. It was awesome! I might add a little more baking powder next time but maybe not. It wasn't dense, it just didn't rise a whole lot. My husband HATES tomato soup, and he couldn't guess what was in the cake. Success! Oh, and I iced it with 'cream cheese' icing (8 oz soft neufchatel cheese, 2 TBS soft butter, maybe 1½ cups icing sugar, 1 tsp vanilla, 1 tsp lemon extract, maybe 1 or 2 TBS milk). Fabulous! Thanks for sharing, Debbie! - 25 Jan 2007 (Review from Allrecipes USA and Canada)