Save the Tomato

I picked all the green tomatoes before blight got to them. They made a delicious cake.
I picked the blighted rotting red ones as well. Then I made a major step on my road to normalcy. I had someone else throw them out.

Green Tomato CakeFrom
Serves 24


  • 4 cups chopped green tomatoes
  • 1 tablespoon salt
  • 1/2 cup butter
  • 2 cups white sugar
  • 2 eggs
  • 2 cups all-purpose flour (I used 1- 3/4 cup whole wheat flour)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts


  1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  3. Cream butter and sugar. Add eggs and beat until creamy.
  4. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
  5. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
  6. Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

Nutritional Information

Amount Per Serving Calories: 176 | Total Fat: 6.1g | Cholesterol: 28mg

1 comment:

Taryn said...

This was unbelievably moist. Tasty.