Preheat the oven to 180C/350F/gas mark 4
Use a 900g/2 lb loaf tin.
Grease and line the loaf tin. Cream together the butter, sugar and lemon rind. Add the sour cream. Beat well. Press the tomatoes through a sieve to remove the seeds. Add the pulp to the butter-cream and add the raisins and nuts. Sift the dry ingredients over the butter-tomato mixture and fold through. Spoon into the loaf tin. Bake for 35 to 40 minutes. Remove from the oven and allow to stand for ten minutes before carefully turning out onto a cake rack to cool.
