1 tbsp. butter
1 c. sugar
1 can tomato soup
1 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
Pinch of cloves
1 tsp. baking soda
3/4 c. raisins
3/4 c. nuts, cut fine
1 sm. pkg. cream cheese
1 tsp. vanilla
2 tbsp. cream
2 c. powdered sugar

Cream butter and sugar not in mixer. Add tomato soup. Then add dry ingredients. Lastly add nuts and raisins. Mix well by hand. Bake in floured 8 x 11 inch pan for 30 minutes at 375 degrees. Cool in pan and ice.

ICING:

Cream cheese, vanilla, cream and powdered sugar together and ice Tomato Soup Cake.

NOTE: I double recipe and put into 9 x 13 inch pan or bundt pan.