01. Prepare the Cake Batter Preheat your air fryer to 160°C (320°F). In a large mixing bowl, combine the softened butter and sugar. Beat them together until light and fluffy, which will take about 2-3 minutes. Next, add the eggs one at a time, beating well after each addition. Then, pour in the can of condensed tomato soup, stirring until fully incorporated. The soup will give the batter a slightly unusual but smooth texture.

02. Mix Dry Ingredients In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. These spices will infuse the cake with warmth and depth. Slowly add the dry ingredients to the wet mixture, alternating with water, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix. If using raisins, fold them into the batter at this stage.

03. Bake the Cake Grease and flour a cake pan that fits into your air fryer basket. Pour the batter into the prepared pan, smoothing the top with a spatula. Place the pan in the preheated air fryer and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end of baking to ensure it doesn’t overcook.

04. Make the Cream Cheese Icing While the cake is cooling, prepare the cream cheese icing. In a medium-sized bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition. Add the vanilla extract and continue to beat until the icing is fluffy and smooth. Taste and adjust the sweetness if necessary.

05. Ice the Cake Once the cake has cooled completely, spread a generous layer of cream cheese icing over the top. You can also frost the sides if desired, creating a smooth, creamy finish that complements the spiced cake. For an extra touch, sprinkle a few raisins on top of the icing for decoration.