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.
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
- 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.
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.