Tomato Soup Cake

I found this recipe in a book called "The New York Cookbook". It sounded so strange, I just had to try it... It's amazingly good.

Ingridients
125g vegetable Fat (in Germany this is "Palmin")
250g sugar
1 large egg
300ml Tomato Soup (canned or freshly made...)
250g Flour
1.5 tsp. baking powder
1 tsp. Cinammon
1 tsp. freshly ground nutmeg
0.5 tsp. ground cloves
1 dash of salt
60g walnuts
90g raisins

Preparation
Heat the oven to 180°C.
Whisk the vegetable fat that it gets a bit foamy. Join in the egg and the sugar, mix it until it gets a homogenious paste. Add the tomato soup, then join all the dry ingridients, mix until it looks like pastry. Fill in a cake tin and bake for 40-45 minutes. Cover with icing sugar.