Butter
Bread crumbs
2 c. sifted flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. cloves
1 stick butter
1 tsp. vanilla
1 c. sugar
2 lg. eggs
10 3/4 oz. can tomato soup, undiluted
1 c. walnuts
1 c. raisins or 1/2 c. pitted dates, cut up

Butter a 9 inch square cake pan. Dust with fine bread crumbs. Sift together flour, salt, baking soda, baking powder and spices; set aside. In large bowl, beat 1 stick butter, vanilla and sugar. Add eggs one at a time. Add and blend in well the sifted dry ingredients and tomato soup. Stir in nuts and raisins or dates. Turn batter into pan and smooth the top. Bake in preheated 375 degree oven for 40 minutes or until toothpick inserted in center comes out clean. Cool. Frost with cream cheese frosting or as you desire.