Preheat oven to 190 degrees C. Grease and flour a 20x30cm pan.
In a large bowl, cream sugar and margarine. Add beaten eggs and mix well. Stir in salt, cinnamon, nutmeg and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and bicarb soda together; beat into first mixture.
Bake for 30 to 35 minutes. Cool.
Beat cream cheese and icing sugar together until smooth. Ice the cake.