TOMATO SOUP CAKE

1 1/2 c. white sugar
1/2 c. shortening
2 eggs
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. soda
1 tsp. baking powder
2 tsp. vanilla
1 can tomato soup
1/2 can water
1 c. raisins
1 c. nuts, chopped
Cream sugar and shortening; add eggs, vanilla and tomato soup. Mix well. Sift
in combined dry ingredients alternately with water. Add raisins and nuts last.
Bake one hour at 350 degrees in large loaf pan or jelly roll pan. This is not a
"fancy dessert" but a tasty and nourishing cake that makes a big hit, especially
with men and small fry. Do not frost. As a dessert, top with whipped cream or
ice cream. Hoffman