1 c. sugar
2 tbsp. butter
1 can tomato soup
1/2 tsp. cloves
1/4 tsp. nutmeg
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 3/4 c. flour
1 c. raisins
1/2 c. pecans

Preheat oven to 350 degrees. Cream butter and sugar. Mix dry ingredients and add to sugar mixture alternately with soup. Beat well. Add raisins and chopped nuts. Pour into 2 greased and floured 8 or 9 inch pans. Bake at 350 degrees for 25 minutes. Frost with your favorite cream cheese frosting, and top with 1/2 cup finely chopped nuts.