Fresh tomato cake

Yield: 6

Measure Ingredient
1 cup Dark brown sugar
½ cup Shortening
2 \N Eggs
3 cups Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Nutmeg
1 teaspoon Salt
2 cups Fresh ripe tomatoes, peeled, seeded, and chopped
½ cup Chopped nuts
½ cup Chopped dates
½ cup Chopped raisins

Baked in the thirties, tomato soup cakes were all the rage and they too,were a mystery, because of course the cake did not taste of soup. But how much nicer to make your tomato cake with ripe tomatoes, perhaps from your own garden.

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.

Origin: Hearth and Home Companion Shared by: Sharon Stevens

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