4 cups green tomatoes, finely chopped in food processor & drained
1/2 cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1-1/2 teaspoon ground cinnamon
1-1/2 teaspoon ground nutmeg
half a pinch of ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
Cream butter and sugar. Add eggs and beat until creamy.
Mix together flour, cinnamon, nutmeg, ground cloves, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
Bake for 35 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.
Sprinkle the finished cake with confectioners' sugar or frost with your favorite caramel or cream cheese frosting.
My notes: This cake is rich, rich, rich!!! If you frost with cream cheese frosting, as I did, you may want to do it sparingly. I think next time I will do the confectioners' sugar. It took us 3 days to finish off the cake, and I would have to say that it got better each day.
You can vary the degree of chopping the tomatoes according to your personal taste. I chopped mine so finely that they were just short of pureed.
Enjoy!
This reciipe sounds good, but I have no more green tomatoes, or tomatoes of any kind. Your recipe sounds very much like recipes I have for carrot cake, or zucchini cake. I wonder what other kind of vegetables you could use?
Radish cake? Potato cake? Rutabaga cake? LOL
Thank you, JaDB. I collect recipes with veggies in them. Years ago there was a cake recipe book with nothing but veggie cake recipes. I’m sorry I didn’t pick one up then.