Ruthie'S Tomato Soup Cake

• 2 cups all-purpose flour
• 1 1/3 cups sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 (10 3/4-ounce) can tomato soup, preferably Campbell's
• 1/2 cup shortening (I use the organic stuff; Ruthie probably used Crisco; and yes, you can use butter)
• 2 large eggs
• 1/4 cup water
• 1 cup raisins
• Cream cheese frosting

1. Preheat the oven to 350u0b0 F. Grease and flour two 8-inch round cake pans, shaking out the excess flour.
2. In a large mixing bowl, combine the dry ingredients. Add the soup shortening, eggs, and water. Beat together into a smooth batter. Add raisins. Pour into the cake pans.
3. Bake for 30 to 45 minutes. The tines of a fork pierced into the center should come out clean. Let cool completely before frosting.

flour, sugar, baking powder, baking soda, ground allspice, ground cinnamon, ground cloves, tomato soup, shortening, eggs, water, raisins, cream cheese frosting

Taken from food52.com/recipes/25766-ruthie-s-tomato-soup-cake (may not work)