Cookie’s New Red Indian Cake
400gm soft Butter
2 cups Sugar
4 tspn mixed spice
3 ½ cups SR Flour
2 cups Sultanas
1 grated red apple skin on
1 can tomato soup
Toss apple and Sultanas in ¼ cup of flour.
Cream butter and sugar until light; add eggs 1 at a time.
Alternately mix in flour and tomato ½ & ½ , stir in sultanas and apple.
Pour into baking Dish (12×9)
Bake in a slow oven 150 degree ½ hour then reduce 140 degree 40 mins.
1 hour 10m total, test with a skewer.
When cool, ice with cream cheese frosting.
I use 250g mascarpone & ½ cup sour cream beat and add 1 cup icing sugar, beat until smooth, soft and creamy