Tomato Spice Cake

Be not afraid.

 Remind yourself that a tomato is actually a fruit. Take a bite, and then pinch yourself. Yes, this rich and pleasantly spiced bunt would be totally incomplete without our garden favorite--the tomato.

Also, it's eggless. Surprise!

Please feel free to enjoy this cake without icing, it'll be grand without it too.

Ingredients:

• 4 Tbs Butter or Coconut Oil
• 2 cups Sugar
• 2 cans Condensed Tomato Soup
• 2 tsp Baking Soda
• 3 cups Flour
• 2 tsp Cinnamon
• 1 tsp Nutmeg
• 1/2 tsp Cloves 
• 1/2 cup Sun Dried Tomatoes (please for heaven's sake make sure they aren't flavored with garlic, onion, or anything else that doesn't belong smothered in cream cheese icing.)

Method:

1. Preheat oven 350º F or 176º C
2. Cream butter or coconut oil with sugar until well mixed.
3. In another bowl combine the two cans of tomato soup and baking soda, stir well to combine. Mixture will expand, make sure you have a large enough bowl.
4. When the tomato mixture begins to calm down, mix it into the sugar mixture. 
5. Add the flour and spices to the tomato and sugar, mixing only until combined. Then add the dried tomatoes.
6. Bake in a well greased pan for 55 minutes and let cool completely before turning out of pan and icing.

Cream Cheese Icing:

•  4 oz Cream Cheese (half a package, room temperature)
• 1 Tbs Butter or Coconut Oil
• 1/2 tsp Vanilla
• 1 cup Powdered Sugar

Method:

1. Beat the cream cheese and butter or coconut oil until you get a uniform mixture.
2. Add vanilla followed by the powdered sugar.
3. Beat until the mixture is well blended-- without lumps.

Enjoy!