Tomato Soup Cake

1/2 C. butter
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 (optional)
2 tsp. baking powder
2 C. flour
1/2 - 1 C. chopped dates or plumped raisins (optional)
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.
Pour into a greased and floured 13 x 9 inch pan and bake at 350 degrees until
done (NOTE: no time given, but I imagine it would take 35 - 40 minutes to
bake this kind of cake).
Frost with cream cheese frosting.