Mimi's Tomato Soup Cake

Ingredients

• 3 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 3 cups flour all-purpose
• 1.5 teaspoons ground cinnamon 
• 1 teaspoon ground cloves 
• 1.5 teaspoons ground nutmeg 
• 1.5 cups raisins 
• 0.3 teaspoon salt 
• 0.8 cup shortening 
• 10.8 ounce all natural tomato soup canned
• 1.5 cups walnuts chopped
• 0.8 cup water 
• 1.5 cups sugar white

Equipment

• bowl
• frying pan
• oven
• wire rack
• toothpicks
• kugelhopf pan

Directions

1. 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.
2. 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.
3. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
4. Pour batter into a 10 inch Bundt or tube pan.
5. 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.