Mimi s Tomato Soup Cake

¾ cup shortening

1 ½ cups white sugar

1 (10.75 ounce) can tomato soup

¾ cup water

1 teaspoon baking soda

3 cups all-purpose flour

¼ teaspoon salt

3 teaspoons baking powder

1 ½ teaspoons ground cinnamon

1 teaspoon ground cloves

1 ½ teaspoons ground nutmeg

1 ½ cups raisins

1 ½ cups chopped walnuts

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.