1 c. sugar
1/2 c. butter, softened
2 eggs
1 can undiluted tomato soup
1 tsp. baking soda
2 c. flour
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. cloves
1 c. raisins
1 tsp. vanilla
Pinch of salt
3/4 c. nuts (optional)

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
2 c. powdered sugar
1/4 c. evaporated milk
1 tsp. vanilla

Add soda to tomato soup. Cream sugar, butter and eggs; add soup. Sift together, flour, nutmeg, cinnamon and cloves. Add to soup mixture. Add 1 cup raisins, vanilla, salt and nuts. Mix together until just combined.

Bake at 350 degrees in 13x9 inch pan for 35-40 minutes until done. Cool and frost.

Frosting: Cream sugar and cream cheese; add milk and vanilla.