Fresh Tomato Loaf Cake

1/2 c. butter or margarine
1 c. sugar
1 tsp. vanilla
2 eggs
1 c. diced fresh tomatoes, peeled
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1 c. raisins (optional)

In a large mixing bowl, cream butter or margarine, sugar and vanilla. Add eggs, beat until smooth. Add tomatoes and mix just until moistened. Mix flour, baking powder, nutmeg and cinnamon. Sift into greased loaf pan, bake at 350° for 50 to 60 minutes or until it tests done. Top with your favorite cream cheese frosting or serve sliced with whipped cream. (This cake keeps well and freezes beautifully. Add chopped nuts, if you prefer.)