Green Tomatoes – CAKE

There’s zucchini cake, sweet potato or pumpkin pie — but green tomato cake?!?!?  YES and it is delicious.  Try it and you’ll come back for more.

This Green Tomato Spice Cake is a family favorite.

Preheat oven to 350°.  While the oven is preheating–

Beat together until smooth and creamy:

  • 2 1/4 cups sugar
  • 1 cup butter, softened (can use vegetable shortening)
  • 3 eggs
  • 2 teaspoons vanilla

 Sift together

  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon nutmeg

Slowly blend this dry mixture into the egg and sugar mixture.  And then add:

  • 1 cup pecans or walnuts
  • 1 cup golden raisins
  • 2 1/2 cups diced green tomatoes

Pour into greased 9×13-inch pan or  in a bundt pan. Top with coconut before baking or plan to  drizzle browned butter icing over the warm cake once the cake has finished baking.  Bake for one hour (longer if baking in a bundt pan).  When a wooden pick or cake tester is poked into the cake, and comes out clean the cake is done.  Serves 12.

Browned Butter icing

1/2 cup (1 stick) butter
1 cup confectioners’ sugar
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners’ sugar until smooth.  This makes about 1 cup of icing which should be drizzled over the warm cake.  Let cake and icing cool before serving.

Freezes well – uniced (or if baked with the coconut topping – freeze as is). When ready to serve, thaw and warm in a oven for few minutes, and then drizzle the browned butter icing over the warmed cake.
Serve with ice cream, or simply garnish with whipped cream, a cherry or spinkles of ground nuts.