1/2 cup shortening
1 cup white sugar
1/2 cup brown sugar
1 can tomato soup
1 teaspoon baking soda
1/2 soup can water
2 1/2 cups sifted flour
1/2 teaspoon cloves
2 teaspoons baking powder
1 cup raisins
1 teaspoon cinnamon
1/2 to 1 cup chopped nuts

Cream together 1/2 cup shortening, 1 cup white sugar and 1/2 cup brown sugar. Add 1 can tomato soup with 1 teaspoon baking soda dissolved in it and 1/2 soup can full of water.

Add 2 1/2 cups sifted flour, 1/2 teaspoon cloves, 2 teaspoons baking powder, 1 cup raisins, 1 teaspoon cinnamon and 1/2 to 1 cup of chopped nuts.

Bake at 350°F for 40 to 45 minutes. This cake may be frosted with a powdered sugar frosting made by combining sugar, a pinch of salt, a teaspoon of melted butter, a teaspoon of lemon juice and a tablespoon of evaporated milk. Stir in enough powdered sugar to make a drizzling consistency.

Mrs. Jerry O'Neil, Mason City