MYSTERY CAKE

60 grams butter, soft
1 cup sugar
1 large egg
1 can campbells tomato soup
1 teaspoon bicarb soda
1 1/2 cups plain flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon mixed spice
1 cup sultanas

preheat oven to 180 c. grease sides and line bottom of an 8
inch cake tin.

using an electric mixer, beat the butter and sugar together
until well combined.

beat in egg.

while still in the can, stir the bicarb soda into the soup.
let it foam for 1 minute.

pour soup into egg mix and beat until well combined.

beat in flour, baking powder and spices until well combined.

stir in sultanas.

pour into cake tin and cook for  approx 45 minutes or until a
skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool
completely.

ice.

ICING
2 cups icing sugar
2 tablespoons butter
1 teaspoon vanilla
milk
cinnamon to dust

combine the icing sugar, butter and vanilla with enough milk
to make a spreadable paste.

spread over cake and dust with cinnamon.