Green Tomato Cake Recipe

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


  1. 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.
  2. Cream the butter and sugar.
  3. Add 1 egg at a time and beat on medium about 10 minutes. This mixture should be off while and fluffy.
  4. In another bowl, mix together flour, cinnamon, nutmeg, baking soda, salt, raisins, and nuts.
  5. Mix the above into the creamed mixture very thoroughly.
  6. Add pureed tomatoes to the batter and mix well.
  7. Pour into the prepared baking pan. Bake for about 45 minutes or until knife comes out clean.



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