1 c. sugar
1/2 c. shortening
2 c. cake flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 1/2 tsp. baking powder
1/2 c. pecans
1/2 c. raisins
2 eggs, beaten
1 (10 oz.) can tomato soup

Cream shortening and sugar together. Add eggs, beat until light and fluffy. Add soup and dry ingredients (sifted together) alternately. Add nuts and raisins. Bake in 2 layers for 30 to 35 minutes at 350 degrees. Cool in pan 10 to 15 minutes. Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1 egg yolk
3 c. confectioners' sugar
Pinch of salt
1 tsp. vanilla
2 sm. pkgs. cream cheese

Beat together until smooth, spread on cake.