Green Tomato Cake

Green Tomato Cake

Ingredients

4 cups chopped green tomatoes

1 tablespoon salt

1/2 cup butter

2 cups white sugar

2 eggs

2 cups all-purpose 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

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

Directions

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.

It produces a lot of liquid.

2.  Place chopped, salted and drained tomatoes into a food processor and process until it's in tiny bits

I placed all this into a smaller colander and drained off the remainder of the liquid.  It produced even more than when I salted them. (Don't salt again)

3. Cream butter and sugar. Add eggs and beat until creamy.

Butter

Butter and Sugar

Butter, Sugar & Eggs

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.

Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

Sorry I didn't get a picture before people started cutting into it...it was just that good!

I was going to frost this with a cream cheese icing, but I tasted it and decided it could stand alone.  I might add the icing next time, by the end of making it I was pretty tired and I had to work later, and that played a big part in not icing.  I forgot to put in the nuts I was going to use pecans because I am allergic to walnuts. The original recipe calls for 2 cups chopped tomatoes, I went an extra step and finely processed them.  It wasn't until I was processing the last cup that I realized 2 cups of processed tomatoes equals 4 cups of chopped tomatoes.  Yep you guessed it, I had to double the recipe. It turned out wonderful because I was able to have a cake for my family and one for work.  Both cakes were gone in the morning!  It was super fun to have the people at work try and guess what the "secret" ingredient was. I am thankful I took the extra step and put them in the food processor. I think that the chopped pieces would have been too big and the tiny ones gave the cake just the right amount of texture and helped make it SUPER MOIST!  I love this cake!  It's definitely one I will keep using again and again. Towards the end of the summer my garden is almost dead, but I have TONS of big green tomatoes.  I love the ripe red ones, but it's nice to have a little variety to spice things up.

I found this at allrecipies