1 c. butter
1 lb. brown sugar
2 eggs plus 1 egg white (save yolk for frosting)
1 can tomato soup
3/4 c. water
1 1/2 tsp. baking soda
4 c. flour
1 1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1/4 tsp. salt
2 tsp. vanilla extract
1 1/2 c. walnuts, chopped
1 1/2 c. dark raisins

Cream butter and sugar until fluffy. Beat in 2 eggs plus 1 egg white. Mix tomato soup, water and baking soda. Add to butter mixture alternately with sifted dry ingredients. Add vanilla. Stir in raisins and nuts. Pour into two 9 inch cake pans or one 13 x 9 inch pan, greased and floured. Bake at 350 degrees for 1 hour. Cool. Cover with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. softened cream cheese
2 tbsp. butter
1 egg yolk
Dash of salt
1 tsp. vanilla
1 lb. confectioners' sugar