Tomato Soup Cake

2 cups flour

1-1/3 cup sugar

4 teaspoons baking powder

1 teaspoon soda

1-1/2 teaspoons allspice

1 teaspoon cinnamon

1/2 teaspoon ground cloves

One 10-3/4 ounce condensed tomato soup

1/2 cup vegetable shortening

2 eggs

1/4 cup water

1 cup raisins or chopped nuts

Preheat oven to 350F. Measure dry ingredients into large bowl. Add soup and shortening. Beat for two minutes, scraping sides and bottom of bowl constantly, Add eggs and water. Beat two minutes more, scraping bowl frequently. Add raisins or nuts, Pour into either two round layers or a 13 x 9 x 2 inch pan that has been generously greased and floured. Bake for amount of minutes required. Let stand in pans 10 minutes. Remove and cool on rack. Frost with your favorite icing.

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Cajun Country -- New Iberia, Louisiana