3/4 c. shortening
1 1/2 c. sugar (white)
1 (10.75 oz.) can tomato soup
3/4 c. water
1 tsp. baking soda
3 c. all-purpose flour
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 c. raisins
1 1/2 c. walnuts
3 tsp. baking powder
1 tsp. cloves

Combine dry ingredients; set aside. Combine shortening and sugar; blend until smooth. Add tomato soup and water; stir well. Stir in dry ingredients.

Bake at 350°F for 60 minutes or until toothpick inserted comes out clean. Any cream cheese type frosting can be used.