Tomato Soup Cake

• 2 c. sifted flour
• 1 Tbsp. baking powder
• 1/2 tsp. soda
• 1/2 tsp. powdered cloves
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 c. shortening
• 1 c. seedless raisins
• 1 c. sugar
• 2 eggs, well beaten
• 1 can condensed tomato soup
• 1 c. chopped nuts

1. Sift dry ingredients together.
2. Wash and cut raisins.
3. Put small amount of flour mixture in paper bag and shake well.
4. Cream shortening; add sugar gradually.
5. Cream well.
6. Add eggs; mix thoroughly.
7. Add flour mixture alternately with soup.
8. Stir until smooth; fold in raisins and nuts.
9. Pour into greased and floured 8-inch layer pans.
10. Bake in moderate oven (375u0b0) for about 35 minutes.
11. Frost as desired.

flour, baking powder, soda, powdered cloves, cinnamon, nutmeg, shortening, raisins, sugar, eggs, tomato soup, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1069532 (may not work)