Tomato Soup Cake
3/4 cup shortening
1 1/4 cups granulated sugar
2 eggs
3 cups flour, sifted
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 can (10.75 oz) condensed tomato soup
1/4 cup cold water
1/2 teaspoon baking soda
3/4 cup raisins or 1 cup English walnuts
Cream shortening and sugar. Add eggs and beat
well. Sift flour, baking powder and spices
together. Combine soup, water and baking soda.
Alternately add dry ingredients and soup
mixture to creamed mixture. Add raisins or nuts.
Pour into two greased and floured 9-inch layer pans.
Bake at 350 degrees F for 40 minutes.