Preheat oven to 350°.
Beat Crisco with sugar. In a separate bowl, stir baking soda into tomato soup.
Add tomato soup to Crisco mixture.
Sift together dry ingredients and add to first mixture.
Stir in raisins and nuts.
Pour into a greased 9-inch Bundt pan and bake for 50–60 minutes. Test for doneness with a toothpick.
Drizzle with cream cheese frosting, if desired. This cake is moist and heavy, and is better if made a day ahead of time.