In large mixer bowl, blend soup and eggs.
Add gingerbread mix.
Blend at low speed until thoroughly moistened; beat 2 minutes on medium speed.
Fold in raisins and walnuts.
Pour into well-greased tube pan.
Bake at 160°C (325°F) for 1 hour 15 minutes or until cake is done.
Cool right side up in pan 10 minutes; then remove from pan.