Ingredients:

  • 2 1/4 cups All-Purpose Flour, sifted
  • 2 teaspoons Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves (optional)
  • 1/2 teaspoon Fine Sea Salt
  • 1 1/2 cups Granulated Sugar
  • 1/2 cup Vegetable Oil (or mild sunflower oil)
  • 2 Large Eggs, room temperature
  • 1 can (10.75 oz) Condensed Tomato Soup (undiluted)
  • 1/2 cup Chopped walnuts or pecans (optional mix-ins)
  • 8 oz block Full-fat Cream Cheese, softened
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 teaspoon Vanilla Extract
  • 3 cups Powdered Sugar (Icing Sugar), sifted
  • 1 teaspoon Lemon Zest

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan, or line it with parchment paper.
  2. In a large bowl, whisk together the sifted flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In the bowl of your stand mixer, combine the granulated sugar and vegetable oil. Beat on medium speed for 2–3 minutes until fully incorporated and slightly lighter in colour.
  4. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Scrape down the sides of the bowl.
  5. Reduce the mixer speed to low. Gradually alternate adding the dry ingredient mixture and the condensed tomato soup, starting and ending with the dry ingredients. Mix only until just combined to ensure a tender cake.
  6. Gently fold in any optional nuts or dried fruits with a rubber spatula. Pour the batter evenly into the prepared pan.
  7. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes. Then, carefully turn the cake out onto a wire rack to cool completely (30–40 minutes). Do not frost a warm cake!
  9. To make the frosting, combine the softened cream cheese and butter in a clean mixing bowl. Beat on medium speed until perfectly smooth and creamy.
  10. Gradually beat in the sifted powdered sugar until thick and fluffy. Stir in the vanilla extract and lemon zest.
  11. Once the cake is fully cooled, spread the frosting evenly over the top and sides. Slice and enjoy.