2 1/4 c. cake flour or 2 c. all purpose flour
1 1/3 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
10 3/4 oz. can tomato soup (I use Campbells)
1/2 c. shortening
2 eggs
1/4 c. water

Heat oven to 350 degrees. You can use 8 or 9 inch pans, 13 x 9 x 2 oblong pan or 2 1/2 quart Bundt pan. Grease and flour pans. Measure dry ingredients into large bowl. Add soup and shortening. Beat at low to medium speed 2 minutes or 300 strokes by hand. Add eggs and water; beat 2 more minutes scraping bowl frequently. Pour into pans.

For 8 or 9 inch pan and 13 x 9 x 2 inch pan, bake 35 to 40 minutes. Let stand 10 minutes and remove. For Bundt pan, bake 50 to 60 minutes or until done. Cool right side up for 15 minutes. Remove and cool. If desired, sprinkle confectioners sugar on top.