Tomato Soup Cake

2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
2 tsp. baking powder
1 cup sugar
1/2 cup shortening
1 egg, beaten
1 can condensed tomato soup
1 tsp. soda, dissolved in soup
1/2 cup raisins
1/2 cup walnuts, chopped

Preheat oven to 350F, and grease and flour a 9x13 pan. Sift together flour, salt, spices, and baking powder. Cream sugar and shortening together. Beat in egg. Add tomato soup mixture a little at a time, alternating with flour mixture. Beat until smooth. Fold in raisins and walnuts. Bake for 45 minutes. Cool and frost with cream cheese (recipe below) or plain white frosting. Cake is also good without frosting.

Cream Cheese Frosting

8 oz. cream cheese
2 1/2 cup powdered sugar
Pinch of salt
Milk

Beat cream cheese and sugar together. Add salt, and beat in enough milk for a smooth spreading consistency.