1 1/2 c. sugar
1/2 c. butter
2 eggs
2 tsp. cinnamon
1 tsp. allspice
1 tsp. baking soda
2 tbsp. water
1 tsp. baking powder
2 1/2 c. flour
1/2 tsp. salt
1 (10 oz.) can tomato soup

Cream sugar, eggs and butter. Sift together dry ingredients reserving 1/2 cup flour and add alternately with can of tomato soup and water, with 2 teaspoons soda stirred in. 1 c. nuts, optional

Roll raisins and nuts in 1/2 cup flour. Add to mixture. Pour into greased and floured 9 x 13 inch pan. Bake 1 hour at 350 degrees.

FROSTING:

1 (8 oz.) cream cheese, softened
1/4 c. butter
1 3/4 c. confectioners' sugar
1/2 tsp. vanilla
1/2 c. chopped nuts

Blend cheese and butter; add sugar, small amount at a time. Stir in vanilla and nuts. Spread over cake.