Tomato Soup Cake

Sift flour, baking soda, salt, cinnamon and nutmeg on waxed paper.

Sprinkle 1/4 cup of flour mixture over raisins and nuts. Beat egg, butter and sugar in a bowl with mixture until fluffy. Combine tomato soup and lemon rind.

Add remaining flour mixture to butter mixture, beat until smooth.

Stir in raisins and nuts. Spoon into greased 9 x 5 x 3-inch pan.

Bake in moderate oven at 350° for 1 hour or until center springs back.

Let it cool in pan for 10 minutes.

Then wrap it in plastic wrap until it's served.