The trick: Tomato soup gives this cake its pretty color and rich flavor.

1/2 c. butter, softened
1 1/2 c. granulated sugar
2 lg. eggs
1 (10 3/4 oz.) can condensed tomato soup
2 1/4 c. all purpose flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
1/4 c. orange marmalade
1 c. confectioners' sugar

Heat oven to 350 degrees. Grease and flour 2 (9") round cake pans. In large bowl with electric mixer at medium speed, beat butter, sugar, eggs, tomato soup, 1/4 cup water, baking powder, baking soda, cinnamon, nutmeg and ginger about 3 minutes until well blended, stopping mixer to scrape down sides of bowl occasionally. Pour batter into prepared pans; bake 25 to 30 minutes until wooden pick inserted in center of layer comes out clean. Cool layers in pans on wire racks for 10 minutes; remove from pans to racks to cool completely.

To Serve: Place one cooled cake layer on serving platter; spread with orange marmalade. Place remaining layer on top. In small bowl stir 2 tablespoons water into confectioners' sugar until smooth, using small spoon, drizzle glaze in decorative pattern over top of cake. Makes 8 servings.