Tomato Soup Cake

1 C. sugar

2 eggs, slightly beaten

1 can (10 1/2 oz.) condensed tomato soup

1 tsp. soda

1 tsp. salt

1 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp. cloves

2 tsp. baking powder

2 C. flour

1/2 - 1 C. chopped dates or plumped raisins

1/2 - 1 C. chopped nuts (walnuts or pecans or your favorite)

Cream butter and sugar; add eggs. Combine soup and soda (will foam). Mix or sift dry ingredients together. Add soup and dry ingredients alternately to

creamed mixture.

13 x 9 inch pan and bake at

350 degrees until

35 - 40 minutes to

bake this kind of cake).

Frost with cream cheese frosting.