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Fresh Tomato Cake

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Submitted by marymaddox

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YIELD

16 servings

PREP

20 min

COOK

35 min

READY

55 min

Ingredients

1 237
½ 118
2 2
LARGE LARGE EGGS
3 7.1E+2
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML NUTMEG
1 5
TEASPOON ML SALT
2 473
CUPS ML TOMATOES
ripe, peeled
½ 118
CUP ML NUTS
chopped
½ 118
CUP ML DATES
chopped
½ 118
CUP ML RAISINS, SEEDLESS
chopped

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 9×13 inch baking pan.

Bake in preheated 350’F oven for 35 minutes or until cake tests done.

Frost with cream cheese frosting.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 153 19% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 193mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 5%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free
 
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