2 tbsp. butter
1 can tomato soup
2 c. flour
1 tsp. cloves
1 tsp. nutmeg
Pinch of salt
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 c. walnuts
1 c. raisins

ICING:

2 c. confectioners sugar
1 tsp. vanilla
1/4 lb. cream cheese

Stir butter and sugar together, add soup and baking soda mixed with a little water. Add flour, baking powder, cloves, cinnamon, nutmeg, walnuts, salt and raisins. Bake in a deep cake pan for 1 hour at 350 degrees. Do not open the oven before 45 minutes of baking. When cake has thoroughly cooled, mix all icing ingredients together thoroughly and ice the cake.