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 Sugar
1 Cup Vegetable oil or melted shortening
2 tsp Vanilla
3 Cups Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Nutmeg
1 Cup Pecans or walnuts
1 Cup Raisins
2-1/2 Cups Green tomatoes, diced
Preheat oven to 350-degrees. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla 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 greased 9×13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean.