Preheat the oven to 350°F (175°C). Butter and flour two 8-inch (20cm) round cake pans, then shake out any excess flour.

To make the cake, in a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, allspice, cinnamon, and cloves. Add the soup, butter, eggs, and water and, using an electric mixer or whisking vigorously by hand, beat until smooth (and pink!). Fold in the raisins. Pour into the prepared pans.

Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean and the cake springs back to the touch. Let the cake cool completely before frosting.

Meanwhile, make the frosting. Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the butter and cream cheese together until light and fluffy. Gradually add 2 cups (250g) of the confectioners’ sugar, then add the remaining confectioners’ sugar as needed to create the desired consistency. Mix in the additional flavoring ingredients to the frosting, if desired.

You can either frost just the top of each layer, leaving the sides of the cake unfrosted, or cover the entire cake in frosting, sides included. To frost just the tops of the layers, use half of the frosting atop each one. To frost both the tops and the sides, put one layer of the cake on a serving plate and spread about one-third of the frosting evenly over the top. Set the other layer on top, bottom (flat) side up, and spread the remaining frosting over the top and sides of the cake.