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Fresh tomato cake

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Ingredients/Components

eggs - 2 item
chopped dates - 1/2 c
baking powder - 2 tsp
baking soda - 1 tsp
all-purpose flour - 3 c
margarine, softened - 1/2 c
raisins - 1/2 c
ground ginger - 1/2 tsp
ground allspice - 1 tsp
grated orange rind - 3/4 tsp
orange extract - 1 tsp
firmly packed light brown sugar - 1 c
medium size ripe tomatoes - 6 item

How to make fresh tomato cake:

Preheat oven to 350°. Place tomatoes in boiling water until skins loosen slightly, about 1 minute. Rinse with cold water and remove skins. Cut tomatoes into quarters; remove seeds and chop (makes about 2 3/4 cups). Drain very well in a sieve or colander; set aside.

Mix flour, baking powder and baking soda; set aside. In a large mixing bowl, cream margarine, sugar, allspice, orange rind, orange extract and ginger until light and fluffy. Add eggs and mix well. Stir in raisins, dates and reserved tomatoes; mix well (mixture will look curdled). Gradually add reserved dry ingredients; mix until completely blended.

Pour into greased 9 x 5 x 3-inch loaf pan. Bake until a cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. Let stand for 5 minutes. Turn onto a wire rack to cool.

Recipe categories: Desserts, Cakes, Tomato.

Rating:

3.8

Average rating: 3.8, total votes: 8

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