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TOMATO SOUP CAKE

1/2 C. shortening
1 C. sugar
1 can tomato soup
1 tsp. baking soda
2 C. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. nutmeg
1 C. raisins
1 C. chopped walnuts (optional)

Blend shortening and sugar. Mix tomato soup and baking soda together. Add to shortening-sugar mixture. Sift dry ingredients and add to first mixture. Stir in raisins and nuts. Pour into a greased and lightly floured loaf pan and bake at 350F for 1 hour. Frost when cake is cool.

Frosting
3 oz. cream cheese
1 1/2 C. confectioners' sugar
1 tsp. vanilla extract

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