Place the pecans (or walnuts) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Let cool and then coarsely chop.

In a bowl, whisk or sift the flour with the baking powder, salt, and ground spices.

In another bowl, stir the baking soda into the tomato soup.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat, on medium high speed, until the mixture is light and fluffy (about three minutes). Scrape down the sides and bottom of your bowl as needed. Next, add the eggs, one at a time, and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions) with the tomato soup (in two additions), beginning and ending with the flour. Stir in the chopped nuts.

Pour the batter into the pan, smoothing the top with the back of a spoon or offset spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean (the sides of the cake will just be starting to pull away from the sides of the pan). Place the cake on a wire rack and let cool for about 10 minutes before removing from pan. Let cool completely before covering the top of the cake with the Cream Cheese Frosting.

Cream Cheese Frosting: In the bowl of an electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and cream cheese until smooth. Add the vanilla extract and powdered sugar and beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed. 

Makes 1 Loaf.