Tomato Soup is an ingredient I would never have thought would be good in a cake but this is surprizingly good.

10.75 oz	can	tomato soup
1	tsp	baking soda
1	c	white sugar
1		egg
1/3	c	butter
1/2	tsp	salt
1	tsp	ground cinnamon
1/2	tsp	ground cloves
1 1/2	c	self-rising flour
1/2	c	raisins
1/2	c	chopped, toasted pecans

• Combine the tomato soup and the soda in a bowl. Let it stand.
• Mix together the flour, raisins and nuts. Set aside.
• Cream sugar and butter. Add egg, salt, cinnamon and cloves. Mix in tomato soup mixture. Then add the flour/raisins/nuts.
• Pour the batter into a greased 9x13' baking pan.
• Bake at 325 degrees for 1 hour, or until done. Cool the cake, and top with cream cheese icing.