Step 1

Preheat oven to 350°F. Grease a 12-cup Bundt pan generously with shortening. Really put on a thick-ish layer, getting into all the nooks and crannies. Dust with about 2 tablespoons of flour, rolling all around the pan to make sure every bit of shortening is covered with the flour. This is an important step as you don't want your cake to stick. Set aside.

Step 2

In a medium bowl, whisk together the cake flour, baking powder, salt, cinnamon, cloves, nutmeg and ginger. Set aside.

Step 3

Measure shortening and sugar. Blend together (I used an electric mixer). Add eggs and mix well. Combine soup with water and baking soda in a separate bowl or large measuring cup. Add alternately with the flour mixture. Stir in raisins and nuts. Pour into prepared pan. Bake for 50-60 minutes or until a toothpick inserted in middle comes out clean. Let cool. Turn out onto cake plate and drizzle with cheese fondant icing. Garnish with chopped nuts.

Step 4

In a large bowl, blend cream cheese with egg yolk with an electric mixer. With mixer on low, gradually add sugar, then salt and vanilla. Turn up to medium and beat for 30 seconds. Stir in cream until completely combined (don't beat the cream because you want an icing you can drizzle).