2 c. sifted flour
2/3 c. butter
1 tsp. baking soda
1 tsp. cinnamon
1 c. raisins
1 c. white sugar
1/4 tsp. salt
1 1/2 c. tomato juice
1/4 tsp. cloves
1 egg
1 c. currants

Instructions

Mix together the flour and sugar, then add butter and rub this into mixture until in fine crumbs. Take out 1/4 cup of these crumbs and reserve for top of cake. Add soda, cloves, and cinnamon to tomato juice and add to remaining crumbs. Beat egg well and add along with fruit. Spread in a well greased pan and sprinkle remaining crumbs on top. Bake in 350 degree oven for 40 to 50 minutes.

First sighted on http://www.cooks.com/recipe/zb8j69dp/tomato-juice-crumb-cake.html
Also published in the Vancuver Sun on July 7 1948 http://edithadams.com/recipe-index-cards/cakes/tomatojuicecrumbcake/

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cakes · Dessert · Tomato