Green Tomato Cake

Fri. Jan. 1, 2010

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
  • 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.

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