This spiced green tomato cake is surprisingly delicious, and it’s a great way to use green tomatoes before the frost gets them.
INGREDIENTS:
- 2-1/4 Cups Sugar
- 1 Cup Vegetable oil or melted shortening
- 3 Eggs
- 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
- Coconut (optional)
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.
Serves 12.