1 c. sugar
1/2 c. soft butter
1 can tomato soup
1 scant tsp. baking soda
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. salt
1 c. chopped pecans
1 c. chopped dates (about 30)

Sift dry ingredients, except soda, together. Add soda to tomato soup. Cream sugar and butter. Then alternately add dry ingredients and tomato soup with soda, starting and ending with dry ingredients. Stir entire mixture well, adding nuts and dates last. Bake in well greased and floured 9 x 13-inch pan in a 350 degree oven for 40 minutes or until cake tests done. Ice with butter frosting.