Melt the 125 g unsalted butter and allow it to cool. Using a little to grease a 23cmx30cm traybake tin (there is no need to line it unless you wan to turn the cake out).
Preheat the oven to 190C/gas 5 Sift the flour, baking powder, bicarbonae of soda and spices into a large bowl, then mix in the sugar. Whisk the soup, eggs and melted butter in another large bowl, combine the two mixtures and whisk until smooth, then stir in the raisins. Pour the mixture into the tin.
Bake for 30-35 minutes until risen and firm and a skewer inserted at the centre comes out clean. run a knife around the cake and leave to cool in the tin.
To make the topping, place the 125 g butter and icing sugar in the bowl of a food processor and cream together Remove to a large bowl, blend in he cream cheese a spoonful at a time until smooth, then work in the vanilla extract. If the mixture seems grainy give it a quick whirl with an electic whisk but don't use the food processor as it will liquefy the mixture.
Spread the topping over the cake. Decorate with sweets and place in the fridge to set for about an hour. If not serving immediately, cover with clingfilm, and chill. Remove from the fridge about 30 minutes before eating.