Tomato Soup Spice Cake

Ingredients:

• 3/4 cup shortening

• 1 1/2 cups white sugar

• 1 (10.75 ounce) can tomato soup

• 3/4 cup water

• 1 teaspoon baking soda

• 3 cups all-purpose flour

• 1/4 teaspoon salt

• 3 teaspoons baking powder

• 1 1/2 teaspoons ground cinnamon

• 1 teaspoon ground cloves

• 1 1/2 teaspoons ground nutmeg

• 1 1/2 cups raisins

• 1 1/2 cups chopped walnuts

Directions:

1. Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.

2. In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.

3. Pour batter into a 10-inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.

4. Frost with Cream Cheese Frosting if desired.

Cream Cheese Frosting:

• 1 (8 oz.) package cream cheese

• 1/2 Cup butter

• 3 Cups Confectioner’s sugar

• 1 teaspoon vanilla.

Cream all together and frost the cake!