Here is a variation from Ronney Nadile of Lunenburg, Massachusetts; her mother-in-law came across it in the 1950s. Ronney says it’s “moist and delicious and tastes like spice cake.”
Heat over to 350°.
Blend shortening and sugar. Add baking soda to soup; add to sugar/shortening mixture.
Sift flour, baking powder, and spices together; add to mixture. Stir in raisins and nuts.
Pour into a prepared angel-food cake pan with high sides. Bake 40-50 minutes.