Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | To 10 Medium Green Tomatoes |
| ⅔ cup | Seedless Raisins |
| ⅔ cup | Boiling Water |
| ⅔ cup | Vegetable Shortening |
| 2⅔ cup | Sugar |
| 4 \N | Eggs |
| 3⅓ cup | Flour |
| 2 teaspoons | Baking Soda |
| 1½ teaspoon | Salt |
| ½ teaspoon | Baking Powder |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Cloves |
| ⅔ cup | 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 ⅔ 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