Cook Basil Pudding Salty Tomato Cooking Cake

Tomato Spice Cake

3 cups sifted flour
1 1/2 cups natural organic sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon cloves
3/4 teaspoon allspice
3/4 teaspoon salt
3 cups tomato sauce
1 1/2 teaspoons baking soda
2 egg substitutes equivalent to 2 eggs, beaten
3/4 cup canola oil
1 cup chopped pecans or walnuts
1 1/2 cups golden raisins
1/2 cup orange or pineapple juice

Wash hands with soap and warm water for 20 seconds. 
In large mixing bowl, combine flour, sugar, baking powder, spices and salt. Thoroughly mix tomato sauce and soda in small bowl; add to flour mixture. Stir in egg substitute, oil, nuts, raisins and fruit juice; mix well. Pour into greased 10-inch bundt or tube pan. Bake for 350 °F (45 to 55 minutes. Cool cake in pan 15 minutes before turning out on serving plate. Dust top with powdered sugar. Makes one 10-inch cake.