2 tbsp. butter
1 c. sugar
1 egg, well beaten
1 can tomato soup
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 c. raisins

Cream butter and sugar together. Add the well beaten egg, blending it in thoroughly. Add tomato soup and baking soda. Mix well. Then sift the remaining dry ingredients together and stir them into the tomato soup mixture. Lastly add the raisins which have been dredged with flour. Pour into a well buttered loaf pan and bake at 350 -375 degrees for one hour. When cool, frost with cream cheese icing.

CREAM CHEESE ICING:

1 sm. pkg. cream cheese
1/2 c. powdered sugar
1 tsp. vanilla

Cream all three together.