2 c. sifted cake flour or 1 3/4 c. sifted all-purpose flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 c. shortening
1 (10 1/2 oz.) can condensed tomato soup
2 eggs

Preheat oven to 350 degrees. Grease and flour two 8-inch round layer pans. Sift dry ingredients together into large bowl. Add shortening and 1/2 can soup. Beat on medium speed of electric mixer 2 minutes (150 strokes per minute by hand). Add remaining soup and eggs. Beat 2 minutes more, scraping bowl frequently.

Pour into pans. Bake 30 to 35 minutes. Let stand in pans 10 minutes; remove and cool on rack. Frost with Cream Cheese Frosting or use your favorite white frosting.

VARIATIONS:

DATE AND NUT: Fold 1 1/2 cups chopped dates and 1 cup chopped walnuts into batter after mixing. Pour into greased and floured 9x5x3 inch loaf pan. Bake in a 350 degree oven about 1 hour.

NUT OR RAISIN: Fold 1 cup chopped nuts or 1 cup chopped raisins into batter after mixing. Pour into 2 greased and floured 8-inch round layer pans. Bake in a 350 degree oven for 30 to 35 minutes.

CREAM CHEESE FROSTING:

Blend a 3 oz. package cream cheese with 1 tablespoon milk. Gradually add 2 1/2 cups sifted confectioners' sugar; blend well. Mix in 1/2 teaspoon vanilla extract (optional). If desired, sprinkle top with maple sugar. Makes enough frosting for tops of two 8-inch layers.