|Nutritional Guidelines (per serving)|
|Servings: Serves 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 69g||25%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- Instead of raisins, try 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.