Ingredients
- 10 green tomatoes
- 4 eggs
- 525 gr sugar
- 425 gr flour
- 160 ml boiling water
- 130 gr vegetable shortening
- 110 gr seedless raisins
- 80 gr pecans
- 9 gr baking soda
- 4 gr salt
- 3 gr cinnamon
- 2 gr baking powder
-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 two third 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 13 cm 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, 0. 0.48913043478261 SHARED BY: Jim Bodle 0.097826086956522