Green Tomato Cake

UHMAYZING! I followed the advice of using 1/2 cup of oil instead of butter and 2 cups of grated tomatoes with the juice instead of 4 cups. I added 1/2 c crystallized ginger and 1/2 c dried cherries.

I loved it. No nuts or raisins but delicious anyway. Sprinkled top with powdered sugar

Love this recipe, ive make this version every tear with my green tomatoes. can alter spices to taste but i love that the tomatoes when they are kept big act a bit like a raison themself, provide some texture. Going to try with pecans tonight.

I made this, it was great. I did double the the nuts and raisins, just cuz I like them. I will make this every time I have green tomatoes available. And no it is NOT too much nutmeg. Be sure to salt rinse and drain your tomatoes well. It might take longer to bake than 40 to 45 minutes.

Moist cake with a dense crumb. I grate the tomatoes using 2 cups . I do not drain or use salt . I use 2 cups with the juice. Been making for years with cream cheese icing. Love love love!

Great idea to use up those plentiful green tomatoes! I turned mine into quick bread to make it easier/quicker! Subbed 1/2 C oil for the butter, cut sugar to 1 1/2 C, added allspice, ginger and cloves as well as cinnamon and nutmeg. Pureed the tomatoes and drained while I measured out other ingredients, then added 2 C of puree to batter. Poured into greased mini-loaf pans and baked at 350 F for about 40 minutes. FANTASTIC!

What a surprisingly good cake! Very moist, love the spices. Even fussy hubby likes it. However, I’ve made 4; 2 in loaf pans, 2 in tube pans. It takes well over an hour to cook, maybe 1 +15 minutes for the loaf pan and 65 minutes for the tube pan. I might try a cream cheese drizzle on my last one. The other thing is it must be refrigerated due to the moistness.

Really delicious cake, reminds me of zucchini bread. I will definitely be making again.

Delicious way to use those green tomatoes in the fall! I sub’d out the walnuts and raisins with course ground almonds and dried cherries, simply because that’s what I had on hand. It needed to bake for 55 minutes. Then once cooled, I drizzled some lemon icing on top (made from confectioners sugar, lemon zest, and fresh lemon juice). The taste is true fall comfort at it’s best!

I left out the nuts and increased the raisins to one cup it was done in 40 minutes. It was good by itself but I made cream frosting and should have only put half of it on this cake. Together it is a little too sweet. No worries if anyone has the complaint I’ll eat the rest myself! I am going to freeze enough tomatoes to bake another one later. I may increase the cinnamon next time. But I will make this a regular fall cake at our house

This made a decent spice cake but the tomatoes were more for texture than any kind of taste factor. Two problems I encountered: the middle of the cake collapsed when it was being checked for being done and the baking timing was way off (I have a very accurate temp in my oven). You have to increase the time considerably to finish it. Also, the cake was wonderfully moist but it also soaked through paper plates I was bringing it to my friend’s on. I’m questioning whether it was the butter or simply juices released from the tomatoes. So, nothing wrong with the taste but it does need some punching up in some areas. Considering the time-consumption of mixing the recipe together with butter/sugar/eggs and then having to mix again with a stronger speed because it was so heavy, I won’t make this again. Thanks for the good idea though!

I made a vegan version using ground flax seeds with water for the eggs and plant based margarine. Used. Almonds instead since I had no walnuts on hand. Excellence oitcome

It was exceptional for the first 36 hours, but then the tomatoes made the cake gummy and I had to throw it away.

Will definitely make again

I tried making it my heavy duty blender, as one commenter suggested. I thought it was a hassle trying to incorporate the ingredients below the blades, so next time I will go old school. The cake was a good use of the buckets of green tomatoes hanging on the vines in October. Tastes like zucchini bread.

This cake is GREAT! I ground the tomatoes in the food processor then squeezed and rinsed them in cheesecloth. I measured approximately 2 cups since they were then dry and dense. In the end the batter was too dry and I had to add water. I doubled the walnuts and omitted the raisins (not a big raisin fan) I glazed the warm cake with DaniBanani’s caramel glaze recipe from her Apple Harvest Pound Cake. It made an awesome combination.

I added a third egg because I’m at 6200 feet altitude. Skipped raisins (didn’t have any) and doubled the walnuts. It was fabulous.

I liked it but of course I adjusted the recipe. I pureed the tomatoes as suggested. I can’t eat walnuts so I substituted pecans. My family doesn’t like raisins, so I substituted white chocolate chips. I didn’t frost the cake. It was a good coffe cake. Great way to use green tomatoes. Thanks for the recipe!

Great way to use up green tomatoes, it’s very moist and delicious.

I really enjoy this cake. You want to chop the tomatoes fine (I pulse them in a food processor). I often cut the sugar in half and make muffins with this recipe.

This is a very moist cake. I made it last year and shared it around and soon everyone was making it. Really good. This year I wanted to see if I could make it a little less moist so I used 3 cups chopped green tomatoes and removed most of the seeds. I think that was a success and I’ll do the same again. I use golden raisins and follow the recipe exactly in all other regards. When I made it last week we were camping and I shared it all around the camp site – rave reviews and astonishment that it was green tomatoes in there.