3/4 c. butter
3/4 c. firmly packed light brown sugar
2 eggs
1 (10 oz.) can tomato soup, undiluted
2 c. sifted flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/3 c. milk
1/2 c. seedless raisins
1/2 c. walnuts or pecans

Beat eggs and sugar in large bowl. Add eggs and soup. Combine all dry ingredients in separate bowl. Add in small amounts to soup mixture alternately with milk. Beat at low speed until completely combined. Fold in raisins and nuts. Bake in two greased and floured 8" or 9" cake pans for 25 to 30 minutes at 350 degrees. Cool cakes for 10 minutes. Remove from pans.

CREAM CHEESE FROSTING:

8 oz. pkg. cream cheese
1 lb. pkg. confectioners' sugar
1 tsp. vanilla
1 or 2 tsp. milk

Soften cream cheese, add remaining ingredients and beat until smooth and fluffy. Assemble layers of completely cooled cake.