Tomato Soup Cake

1/2 cup shortening
1 cup granulated sugar
1 can tomato soup
1 teaspoon baking soda
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon 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 and bake at 350 degrees F for 1 hour. Frost when cake is cool.

Frosting
3 ounces cream cheese
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Tomato Soup Cake

1/4 cup (1/2 stick) margarine
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 can tomato soup
1 teaspoon salt
1 egg
2 1/2 cups all-purpose flour, sifted
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
1 cup raisins
1 cup chopped walnuts (optional)

Cream margarine and sugar. Mix baking soda with tomato soup and add to creamed mixture, then mix. Add salt and egg and continue beating. Sift together flour, allspice, nutmeg, cloves, ginger and cinnamon and add to first mixture. Add raisins and walnuts, if desired, and mix well. Bake in a greased and floured 13 x 9-inch or 10 x 8-inch pan. Bake 45 to 60 minutes at 375 degrees F. Cake is done when a wooden pick inserted in the center comes out clean.