Green Tomato Cake II

Summary

Yield
Servings
Source

allrecipes.com

Prep time1 hour
Recipe TypesSnacks and Treats breads sides

Description

A moist, dense, spice-style cake perfect for sides or snacks. Could use a nice 'coffee cake' icing.

Ingredients

1Tsalt
1⁄4cbutter
1csugar
1 egg
1cflour
1⁄2tcinnamon
1⁄2tnutmeg
1⁄2tbaking soda
1⁄4craisins + chopped walnuts (1/4 cup each)
2cgreen tomatoes, chopped small

Instructions

Preheat oven to 350. Grease an 8x8 Pyrex or other baking dish. (If you double the recipe, use a 9x13 baking dish.)

Chop tomatoes and place in bowl, sprinkle 1 tbsp of salt on top, let sit for 10 minutes. (I cut most of the seeds out of the tomatoes, but there weren't many, the rest washed away when I rinsed the tomatoes.)

In a large bowl, cream butter & sugar together. Add egg and mix until creamy.

Mix flour, cinnamon, nutmeg & baking soda together in separate bowl. Add raisins & nuts, mix.

Add dry ingredients to wet and stir thoroughly. The batter will be stiff.

Rinse tomatoes and add to batter, stir until completely mixed. Plop into baking dish (it didn't pour, it plopped). Spread out in pan.

Bake for 40-45 minutes, or until toothpick inserted in center comes out dry.

I cut it into 16 small squares. You'll want to double the recipe to get a larger serving size.

 

Notes

If I had thought of it I would have drizzled some icing on top. I called it 'Fall Harvest Cake' when I put it out because who would try a 'green tomato cake' if left to their own devices?!

Morticia's picture
Offline
Joined:
05/22/2008

Ack! I edited the recipe and it put the tomatoes at the bottom. You want to start with the tomatoes!

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