2 c. flour
1 tsp. cinnamon
1/2 c. oil
1 can tomato soup
1 c. raisins
1 tsp. baking soda
1/2 tsp. cloves
2 tsp. baking powder
1 tsp. nutmeg
1 c. chopped walnuts

Sift flour, soda, baking powder, and spices together. Cream oil with sugar until fluffy. Add sifted dry ingredients and tomato soup alternately in small amounts, beating thoroughly after each addition. Stir in nuts and raisins. Pour in tube or loaf pan. Bake at 350 degrees for 50 to 60 minutes. Let stand 24 hours before cutting. Cover with a cream cheese frosting.