Green Tomato Bread

• 10 medium green tomatoes
• 23 cup raisins, seedless
• 23 cup water boiling
• 23 cup vegetable shortening
• 223 cups sugar
• 4 large eggs
• 313 cups flour, all-purpose
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 23 cup pecans or walnuts, chopped

1. Peel and core green tomatoes.
2. Discard seeds.
3. Run cut-up pieces through a blender until smooth and creamy.
4. You should have 2 cups pulp.
5. Set raisins to soak in 23 cup boiling water; set aside to cool.
6. In a large mixing bowl, cream shortening and sugar until fluffy.
7. Add eggs, 2 cups tomato pulp, the plumped raisins and the water in which the raisins were soaked.
8. Beat well.
9. In another bowl, combine flour, baking soda, salt, baking powder, cinnamon, cloves and nuts.
10. Add one cup at a time, to tomato mixture, stirring well after each addition.
11. Divide batter into two 9x5 inch greased loaf pans and bake in a 350F (180C).
12. oven for one hour and 10 minutes, or until toothpick inserted in center comes out clean.

green tomatoes, raisins, water boiling, vegetable shortening, sugar, eggs, flour, baking soda, salt, baking powder, cinnamon, cloves, pecans

Taken from recipeland.com/recipe/v/green-tomato-bread-38288 (may not work)