Tomato Soup Cake

Makes 1 8 x 8 cake

I know, it's not a cookie, but these are desperate times. If you're not keen on heading to the grocery right now, you can still probably find all these ingredients in your pantry. And if you're working from home, this is easy to put together during your lunch break like I did. Just keep baking.

INGREDIENTS

• 8 Tbsp (1 stick) butter, room temperature

• 1 c granulated sugar

• 1 can tomato soup

• 2 c all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• 1 tsp ground cloves

• 1 tsp vanilla extract

• 1/3 c raisins

• 1/2 c walnuts, toasted & chopped

Vanilla Glaze

• 1 1/4 c powdered sugar

• 1 1/2 Tbsp milk

• 1/2 Tbsp light corn syrup

• 1/4 tsp vanilla

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DIRECTIONS

1. Preheat oven to 350 F, then grease & flour an 8 x 8 metal cake pan.

2. In a medium bowl, sift together the flour, baking powder & soda, cinnamon, & cloves. Set aside.

3. In the bowl of a stand mixer, beat together the butter & sugar on a medium-high speed until smooth (about 3 minutes). Add the tomato soup & vanilla. Mix until well combined.

4. Set the mixer to a low speed & gradually add the dry ingredients.

5. Fold the raisins into the batter using a spatula, then pour the mixture evenly into the prepared baking pan.

6. Bake about 45 minutes, then remove from oven & allow to cool in the cake pan.

For the Vanilla Glaze

1. Whisk all ingredients together until smooth.

2. Remove the cooled cake from the pan and pour the glaze over the top of the cake, allowing it to drip over the sides.

3. Top the glazed cake with the toasted walnuts.