1/2 cup crushed cherry pie spice
1/2 cup white sugar
1/4 cup butter
3 cups vegetable oil
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon grated lemon zest
1 teaspoon lemon zest
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 cup chopped ripe tomatoes
1 medium onion, quartered
1 cup chopped black olives
1/4 cup chopped fresh parsley
1/4 cup chopped green olives
1 (8 ounce) can evaporated milk
1 1/2 cups white sugar
2 tablespoons lemon juice
2 tablespoons orange juice
1/4 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 (1 ounce) square unsalted butter
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans
1/2 cup chopped walnuts
1/3 cup white sugar
1/4 cup lemon juice
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, cream together the butter, oil, eggs, flour, baking powder, baking soda, baking powder, salt, pecans, white sugar, lemon juice and lemon zest. Mix in the lemon zest and lemon zest. Combine the cayenne pepper, paprika, roasted tomatoes, black olives, parsley, green olives, parsley mixture, evaporated milk, sugar and lemon juice. Stir well.
Spread mixture evenly into a 9 inch springform pan.
Bake in preheated oven for 45 minutes, or until crust is golden brown. Cool completely, then slice and serve.