1/2 c. shortening
1 c. tomato soup
2 c. flour
2 tsp. nutmeg
1 c. chopped nuts
1 c. chopped dates
1 c. flour
3/4 tsp. baking soda
2 tsp. baking powder
1/4 tsp. cloves

CREAM CHEESE ICING:

1 (8 oz.) pkg. cream cheese
1 1/4 c. confectioners' sugar
1 tsp. vanilla

Cream shortening. Add sugar gradually, add tomato soup. Add dry ingredients alternately with soup. Stir until smooth, then fold in dates and nuts dredged with 2 tablespoons flour. Pour into greased and floured cake pan. Bake 45 minutes in a moderate oven, 350 degrees. Cover with cream cheese icing.

Cream the cream cheese and confectioners' sugar together. Add vanilla and beat until smooth.