The basic tomato soup cake has been passed down three generations. This time I took a couple of liberties to make it a bit healthier. If you like spice cake, you will love this.
Preheat the oven to 350°F. Sift the flour, baking powder, cinnamon, nutmeg, and cloves together and set aside. In a large bowl, combine the eggs, sugar, and tomato soup. Gradually stir in the flour mixture. Stir in the walnuts. Pour into a Bundt pan that has been sprayed with nonstick spray. Bake for 25 to 30 minutes.
Makes 8 servings