Tomato Soup Cake 

2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 cup shortening
1 tsp. nutmeg
1 cup sugar
1 egg
1/2 cup tomato soup
1/2 cup milk
1 tsp. baking soda
1 cup raisins
1 cup chopped nuts 

Sift together the flour, baking powder, salt, cinnamon, cloves and nutmeg. Cream shortening and sugar until light and fluffy. Add egg and blend well. To shortening, sugar and egg mixture add dry ingredients alternately with liquids, blending well. Stir in nuts and raisins. Pour into floured cake pan and bake at 350 F. Until done. Frost with cream cheese frosting.