Tomato Soup Cake with Cream Cheese Frosting

1/2 cup shortening
1 cup sugar
1 can tomato soup
1 tsp. baking soda
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. nutmeg
1 cup raisins
1 cup 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.

Bake at 350F for 1 hour. Frost when cake is cool.

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