3/4 c. Crisco
1 1/2 c. sugar
1 can tomato soup
3/4 c. water
1 tsp. baking soda
3 c. flour
3/4 tsp. salt
3 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. nutmeg
1 1/2 c. raisins
1 1/2 c. chopped nuts

Blend Crisco and sugar. Combine tomato soup with water and soda. Add to Crisco mixture alternately with all sifted dry ingredients. Stir in raisins and nuts. Pour into 9 inch tube pan or large loaf pan rubbed with Crisco (or spray with Mazola). Bake in moderate oven 350 degrees for about 50-60 minutes. Use cream cheese frosting on cake.