75g unsalted butter, melted
1 cup firmly packed brown sugar
300g can condensed tomato soup
¾ cup raisins (120g), chopped
¾ cup walnuts (80g), coarsely chopped
1 ½ cups plain flour
2 teaspoons mixed spice
1 teaspoon bicarbonate of soda
½ teaspoon baking powder
Icing sugar mixture, to decorate
Grease a 24cm round, non-stick bundt pan.
Using a wire whisk, whisk butter, sugar and egg in a large bowl until smooth. Whisk in soup until combined. Stir in raisins and walnuts.
Sift combined flour, spice, soda and baking powder into a separate, large bowl. In two batches, stir into soup mixture until well combined. Spoon evenly into prepared pan.
Cook in a moderately slow oven (160C) for about 40 minutes, or until cooked when a skewer inserted into the centre of the cake comes out clean. Remove from oven. Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely. Transfer to a serving plate.
Serve dusted with sifted icing sugar.