This spiced green tomato cake is surprisingly delicious, and it's a great way to use green tomatoes before the frost gets them.
- 2 1/4 cups granulated sugar
- 1 cup vegetable oil or melted shortening
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pecans or walnuts
- 1 cup raisins
- 2 1/2 cups finely diced green tomatoes
- 1/2 cup or more of flaked coconut, optional
- Preheat oven to 350 F.
- Grease and flour a 9-by-13-by-2-inch baking pan.
- In a large mixing bowl, combine the sugar, vegetable oil or shortening, eggs, and vanilla; beat until smooth and creamy.
- Sift together the flour, salt, baking powder, cinnamon, and nutmeg; slowly beat into egg mixture. Blend well.
- Stir in pecans, raisins, and tomatoes.
- Pour into the prepared baking pan. Top with coconut if desired.
- Bake for 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
- Serves 12.
Tips and Variations
- Instead of raisins, brickle bits, chocolate chips, dried cranberries or blueberries, chopped dried apricots, or golden raisins.
- Frost the cake with a cream cheese frosting or a simple sprinkling of powdered sugar.
- Replace the cinnamon and nutmeg with 1 1/2 teaspoons of apple pie spice or pumpkin spice blend.
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|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||3 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||4 g|