Green tomato bread

6 Servings

Ingredients

QuantityIngredient
8To 10 Medium Green Tomatoes
cupSeedless Raisins
cupBoiling Water
cupVegetable Shortening
2⅔cupSugar
4Eggs
3⅓cupFlour
2teaspoonsBaking Soda
teaspoonSalt
½teaspoonBaking Powder
1teaspoonCinnamon
1teaspoonCloves
cupPecans or Walnuts, coarsely chopped

Directions

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