8 To 10 Medium Green Tomatoes
2/3 c Seedless Raisins
2/3 c Boiling Water
2/3 c Vegetable Shortening
2 2/3 c Sugar
4 Eggs
3 1/3 c Flour
2 ts Baking Soda
1 1/2 ts Salt
1/2 ts Baking Powder
1 ts Cinnamon
1 ts Cloves
2/3 c Pecans or Walnuts, coarsely
-chopped
Peel and core green tomatoes. Discard seeds. Run cut-up pieces
through a blender until smooth and creamy. You should have 2 cups
pulp. Set raisins to soak in 2/3 cup boiling water; set aside to
cool. In a large mixing bowl, cream shortening and sugar until
fluffy. Add eggs, 2 cups tomato pulp, the plumped raisins and the
water in which the raisins were soaked. Beat well. In another bowl,
combine flour, baking soda, salt, baking powder, cinnamon, cloves and
nuts. Add one cup at a time, to tomato mixture, stirring well after
each addition. Divide batter into two 9 x 5 inch greased loaf pans
and bake in a 350 degree oven for one hour and 10 minutes, or until
toothpick inserted in center comes out clean.
SOURCE: Syracuse Herald-Journal, 9/20/92 SHARED BY: Jim Bodle 9/92
Yields
6 Servings
