2 c. sifted flour
1 tsp. baking powder
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 c. solid vegetable shortening
1 c. sugar
1 egg, well beaten
1 can condensed tomato soup
1/2 tsp. baking powder
1 c. seedless raisins
1/2 c. chopped nuts

Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. Sift together the flour, baking powder, cloves, cinnamon and nutmeg. Cream the shortening, sugar and egg together. Add the sifted dry ingredients; mix. Add the baking soda to the tomato soup and then add to the mixture. Mix well. Add the raisins and/or nuts.

Bake in the preheated oven for 45 minutes or until a cake tester inserted in the center comes out clean. After the cake has cooled, frost with cream cheese frosting.

CREAM CHEESE FROSTING:

1 1/2 c. confectioners sugar
3 oz. pkg. cream cheese
1 tsp. vanilla

Combine the sugar, cream cheese and vanilla and beat until smooth.