1/2 c. Crisco
1 c. sugar
1 egg
1 c. raisins
2 c. flour
Pinch salt
1 can tomato soup
1 tsp. cinnamon
1 tsp. allspice
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. nutmeg

Boil raisins 5 minutes in a little water; strain them. Place a handful of flour in a bag and shake raisins; put them aside. Mix Crisco, sugar and eggs; cream them.

In a large bowl mix all dry ingredients; sift. Add these to the Crisco mixture a little at a time. Add the soup, then add the raisins. Bake at 350 degrees for 30-45 minutes. Use a toothpick to test if done. Toothpick should come out clean.

ICING:

Soften 3 ounces cream cheese with 1/2 teaspoon vanilla, 2 1/2 cups sifted confectioners sugar, and 2 teaspoons milk (more if necessary). Mix until it is smooth and creamy.