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- 1 cup white sugar
- 0.5 cup shortening
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 0.5 cup raisins
- 0.5 cup chopped walnuts
- 2 cups sifted all-purpose flour
- 1 (10.75 ounce) can condensed tomato soup
- 1 (8 ounce) package cream cheese
- 2 cups confectioners' sugar
- Preheat your oven to a toasty 375 degrees F (190 degrees C) and generously grease and flour a 9 x 13 inch pan.
- Cream together the sugar and shortening in a large bowl until light and fluffy. Add the beaten eggs and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in the flour and baking powder. Then add the raisins and nuts. Combine the tomato soup and baking soda, then beat it into the mixture.
- Bake for 30-35 minutes, then allow to cool.
- Blend cream cheese and confectioners sugar until velvety. Spread the frosting over the cake.
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