The tomato soup just gives this cake a deep rich flavor, you cannot really discern the flavor of the tomato separately.
1/2 C. shortening 1 C. granulated sugar 1 can tomato soup 1 tsp. baking soda 2 C. flour 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. cloves 1 tsp. nutmeg 1 C. raisins 1 C. chopped walnuts (optional)
Blend shortening and sugar. Mix tomato soup and baking soda together. Add to shortening-sugar mixture. Sift dry ingredients and add to first mixture. Stir in raisins and nuts. Pour into a greased and lightly floured loaf pan and bake at 350 degrees F for 1 hour. Frost when cake is cool. Frosting Ingredients 3 oz. cream cheese 1 1/2 C. confectioners' sugar 1 tsp. vanilla extract