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Submitted By: Glenda Photo By: Tessa
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"This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits."
INGREDIENTS:
4 cups chopped green tomatoes 1 tablespoon salt 1/2 cup butter 2 cups white sugar 2 eggs 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 |
DIRECTIONS:
| 1. | Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain. |
| 2. | Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. |
| 3. | Cream butter and sugar. Add eggs and beat until creamy. |
| 4. | Sift together flour, cinnamon, nutmeg, 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. |
| 5. | Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan. |
| 6. | Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. |
1 comment:
Thanks so much for posting this recipe, Toni. I'd heard of green tomato chutney, but not a cake recipe......... We are at the stage of beginning to wonder what we could do with a large number of tomatoes which will probably not ripen.
It is fun to see what recipes there are out there.
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