This recipe calls for some odd sizes and temperatures, but it all worked. I used a 10 cup Bundt pan that would still look ok even if not filled to the top and that worked out fine. I guess you could also try a 9X5 loaf pan--and put some spillover in a mini loaf pan if necessary.

Preheat the oven to 335 F and place the rack in the middle position. Grease and flour a 9 cup Bundt pan (see previous note). Set aside.

Beat the butter and sugar on medium low speed until well creamed, about 5 minutes.

Whisk together the flour, baking soda, baking powder, salt and spices. Set aside.

Add the egg to the butter and sugar. Beat until incorporated.

Add the dry ingredients in 3 batches and the tomato soup in 2 batches to the butter mix, alternating, beginning and ending with the dry ingredients.

Scrape the batter into the prepared pan and smooth the top. Bake for 35-45 minutes, until the cake begins to pull away from the sides and a skewer inserted into the center comes out clean.

Cool the cake in the pan on a rack for 20 minutes before inverting.

When the cake is completely cooled, glaze with frosting of choice. He uses a plain powdered sugar with milk or water. I really liked the sour cream glaze (sour cream plus powdered sugar and some vanilla and a pinch of salt, heated to melt) but upon drying it separated a bit, so that method needs to be refined a bit still.