1 lg. can sliced peaches
1/4 c. dates
1/3 c. brown sugar
1/4 c. butter
1 c. granulated sugar
1 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 (10 3/4 oz.) can condensed tomato soup, undiluted

Drain peaches and arrange with dates in bottom of greased Bundt pan. Sprinkle brown sugar over fruit and pour 2 tablespoons melted butter over sugar. In mixing bowl, cream sugar with remaining butter. Sift together flour, salt, soda, baking powder and spices. Blend into creamed mixture, alternating with soup.

Carefully turn mixture into Bundt pan over fruit. Bake at 350 degrees for 35-40 minutes or until toothpick comes out dry. Cool 20 minutes and turn out on serving plate. Top with whipped cream if desired.