Mimi's Tomato Soup Cake Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour salt baking powder cinnamon cloves and nutmeg. Set aside.

In a large bowl cream together the shortening and sugar until light and fluffy. In a separate bowl combine tomato soup water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.

Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan then turn out onto a wire rack.