3/4 c. (1 1/2 sticks) butter, softened
3/4 c. firmly packed light brown sugar
2 eggs
1 (10 3/4 oz.) can condensed tomato soup, undiluted
2 c. unsifted all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/3 c. milk
1/2 c. dark seedless raisins
1/2 c. chopped pecans
Cream Cheese Frosting (below)
Raisins & whole pecans optional for garnish

Heat oven to 350 degrees. Grease and flour two 8 or 9 inch round pans. In medium size bowl, with electric mixer, beat butter and brown sugar until fluffy. Add eggs, one at a time, beating after each egg. Beat in soup.

On waxed paper, combine flour, baking powder, cinnamon, nutmeg, baking soda and cloves; add to soup mixture alternately with milk, beginning and ending with flour mixture, beating at low speed until well combined. Fold in raisins and chopped pecans.

Divide batter between prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool cake layers in pans 10 minutes; remove from pans and cool completely on wire rack.

Prepare Cream Cheese Frosting (below). Assemble cake on serving platter filling and frosting with cream cheese frosting. Arrange 2 rings of raisins and whole pecans on top, if desired.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1 lb. pkg. confectioners' powdered sugar
1 tsp. vanilla
1 or 2 tsp. milk

In medium bowl, with electric mixer, beat together cream cheese, powdered sugar, vanilla and milk until creamy.