6 tablespoons of butter or margarine
1 cup of all-purpose flour (or 1/2 cup of whole wheat flour and 1/2 cup of all-purpose flour)
2 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
1 cup of tomato puree
1 cup of chopped nuts (pecans or hazelnuts)
white confectioner's sugar or white glaze made with confectioner's sugar and water
6 tablespoons of butter or margarine
1 cup of all-purpose flour (or 1/2 cup of whole wheat flour and 1/2 cup of all-purpose flour)
2 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
1 cup of tomato puree
1 cup of chopped nuts (pecans or hazelnuts)
white confectioner's sugar or white glaze made with confectioner's sugar and water
Beat the butter in a bowl until creamy
Sift together the flour, baking soda, salt, and spices
Add the tomato puree to the butter mixture and mix well, alternating with the chopped nuts
Pour the mixture into an ungreased and floured 9x5-inch loaf pan
Preheat the oven to a moderate temperature (170°F) and bake for 1 hour or until a toothpick inserted in the center comes out clean
Dust with confectioner's sugar when the cake is cool, or cover with white glaze.
