Fresh Tomato Cake
.
Yield
16 servingsPrep
20 minCook
35 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | brown sugar, dark |
*
|
| ½ | cup | vegetable shortening |
*
|
| 2 | large | eggs |
|
| 3 | cups | all-purpose flour |
|
| 2 | teaspoons | baking powder |
|
| 1 | teaspoon | baking soda |
|
| 1 | teaspoon | nutmeg |
|
| 1 | teaspoon | salt |
|
| 2 | cups |
tomatoes
ripe, peeled |
|
| ½ | cup |
nuts
chopped |
|
| ½ | cup |
dates
chopped |
|
| ½ | cup |
raisins, seedless
chopped |
|
Low in Saturated Fat, Trans-fat Free
Directions
Mix cream sugar and shortening.
Add eggs.
Add sifted dry ingredients, mixing well.
Stir in tomatoes, nuts, dates, and raisins.
Put into greased and floured 9x13 inch baking pan.
Bake in preheated 350'F oven for 35 minutes or until cake tests done.
Frost with cream cheese frosting.
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