1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 can condensed tomato soup
1 c. chopped walnuts
1 c. seedless raisins

Stir shortening to soften. Gradually add sugar creaming until light and fluffy. Add eggs one at a time, beating well after each. Sift together dry ingredients. Add to creamed mixture alternating with soup, beginning and ending with flour mixture, and beating well after each addition. Beat 1 minute longer. Fold in nuts and raisins.

Bake in 2 round paper lined, greased and floured pans. Bake at 375 degrees for 30 minutes or until done.