Green Tomato Spice Cake


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Don't throw those tomatoes out, use them for this recipe! You'll love the smell it leaves in your kitchen!

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  • 2 C. green tomatoes, chopped
  • 1 1/2 C. sugar
  • 1/2 C. Crisco shortening
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 2 C. flour
  • 1/2 C. raisins
  • 1/2 C. walnuts, chopped

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Simmer chopped tomatoes with 1/2 C. sugar until they are well cooked and transparent. Strain through a collander or sieve to remove seeds, cores, and skins.There should be 1 1/4 C. pulp. Let cool. Cream remaining 1 C. sugar and shortening until fluffy. Blend soda into cooled tomato pulp and gradually add to creamed mixture, beating well after each addition. In separate bowl, combine salt, spices and flour. Gradually add all but 1 C. of the flour mixture to the batter, beating well. Finally, add raisins and nuts to remaining 1 C. flour and mix to coat well. Add all at once to batter and beat well. Pour into a well greased and floured 9-inch square cake pan and bake in a 350-degree oven for

35-40 minutes or until lightly browned and touch of the finger leaves no impression. Serve plain or frosted.

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