This recipe was created out of the need to make use of tomatoes that were splitting because of a very rainy early summer here in south Georgia. Most of the tomatoes were red on the bottom, green on the top, and in various stages of ripening. Since I made numerous carrot cakes and zucchini bread recipes over the years, I put together this recipe and it worked very nicely. Enjoy this moist yummy cake!
Green Tomato Cake
Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan.
- 2 cups of whole tomatoes, pureed in a high-powered blender and strained
- 1/2 cup softened butter
- 2 cups white sugar
- 3 eggs (medium-sized around 2 ounces)
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- Wash and stem the tomatoes. All the tomatoes I used were recently cracked but were clean and had no insect marks. Cut the top off of the tomato and put in the blender. I used the setting “Whole Juice” on my blender and the resulting puree had no discernible seeds or skins. Measure 2 cups of this puree and put aside.
- Cream the butter and sugar.
- Add 1 egg at a time and beat on medium about 10 minutes. This mixture should be off while and fluffy.
- In another bowl, mix together flour, cinnamon, nutmeg, baking soda, salt, raisins, and nuts.
- Mix the above into the creamed mixture very thoroughly.
- Add pureed tomatoes to the batter and mix well.
- Pour into the prepared baking pan. Bake for about 45 minutes or until knife comes out clean.