Preheat the oven to 180C/350F/gas mark 4
Use a 23cm/9 inch ring tin.
Grease and line the tin. Beat the butter with the sugar and vanilla until light and creamy. Fold in the sifted flour, baking powder, bicarb. and spices. Stir in the tomato puree and pecans. Pour the batter into the tin and bake for 60 - 70 minutes, or until a warm knife inserted in the centre comes out clean. Cool in the tin for ten minutes, then turn onto a wire rack. Ice when cold.
Icing: Beat the cream cheese and butter until smooth. Gradually beat in the icing sugar and cinnamon. Top the cake with icing and sprinkle with nutmeg.
