August 2, 2010

Green Tomato Cake

This cake is one of my best secrets...
It's delicious.

It's full of flavor and texture. It's moist. And it doesn't need any kind of frosting.

It keeps remarkably well. It does not dry out even if you make it and cut it into squares the day before you need it for an event.

This cake makes a standout dessert for a special dinner party.

But it can also double as a fine coffeecake for overnight guests.

And no one will ever know that there are tomatoes in this... until you tell them.

C'mon, I'll share my secret with you...


4 cups chopped green tomatoes
2 cups flour (all purpose flour or cake flour)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup soft butter
2 cups sugar
2 eggs
1/2 cup raisins
1/2 cup chopped walnuts*

*Use wild grown black walnuts, if you have them!

Preheat oven to 350 degrees.

Butter a 9x13 inch baking pan.

Whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

Beat together butter and sugar, add eggs, and beat until light and fluffy.

Stir chopped green tomatoes into the batter.

Add whisked dry ingredients, raisins, and walnuts. Stir until just combined.

Spread into baking pan. Bake for about 45 minutes, or until a toothpick stuck into the center comes out clean.

Serve warm, just out of the oven, or cooled. This cake is good both ways!

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