1 cup sugar                               
2 cups flour
1 tsp. baking soda (bicarbonate of soda)  
1 tsp. cinnamon
1 tsp. cloves                              
1 tsp. nutmeg
1 tsp. baking powder
1/8 tsp. of ginger powder                       
1/8 tsp. salt
1/2 cup oil or melted shortening/margerine (I used oil and it was so nice and most)
1 can tomato soup (not double strength or condensed)

Sift dry ingredients, add oil and tomato soup mix. 
Turn into dish either a loaf pan or a 8/8/2 inch square pan.
Bake 40 to 45 min. at 350%F (180%C)

Cream cheese frosting: (I found that this made too much icing, so I would halve it in future)
1 8oz pkg. cream cheese softened
1 tablespoon butter softened
2 cups icing sugar.
Beat cheese and butter until creamy, add sugar, beat until light and fluffy.
Spread on cake.