Tomato Soup Cake Aunt Jean (Simonsen)

1 cup sugar 1/2 cup shortening

1 egg 1/2 can buttermilk

1 can tomato soup with 1 teaspoon baking soda stirred in

2 1/3 cups flour 1 teaspoon baking powder

1 teaspoon salt 1 teaspoon cloves

1 teaspoon cinnamon 1 teaspoon nutmeg

1 cup dates 1/2 cup chopped nuts

Cream sugar and shortening Add egg and alternate dry ingredients with soup and buttermilk. Bake in flat pan in slow oven until done. Frost with vanilla or chocolate frosting. this cake was a favorite in the Lorenzen family as far back as we can remember and there was always Tomato Soup Cake at family get‑togethers.