This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits. Sprinkle the finished cake with confectioners' sugar or frost with your favorite caramel or cream cheese frosting.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

  • 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.

Nutrition Facts

175 calories; 2.5 g protein; 29 g carbohydrates; 25.7 mg cholesterol; 404.9 mg sodium. Full Nutrition

Reviews (244)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/26/2005
WOW! Great cake! The only change I made was to puree the green tomatoes (skins seeds everything) drain for 30 minutes and use 2 cups of the puree rather than 4 cups of diced tomatoes. This one is definitely a keeper! Read More
(189)

Most helpful critical review

Rating: 2 stars
02/08/2006
This cake was okay. It was alot like a spice cake although the texture was a little unpleasant. I didn't like it enough to make it again. Read More
(5)
267 Ratings
  • 5 star values: 209
  • 4 star values: 45
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
09/26/2005
WOW! Great cake! The only change I made was to puree the green tomatoes (skins seeds everything) drain for 30 minutes and use 2 cups of the puree rather than 4 cups of diced tomatoes. This one is definitely a keeper! Read More
(189)
Rating: 5 stars
09/26/2005
WOW! Great cake! The only change I made was to puree the green tomatoes (skins seeds everything) drain for 30 minutes and use 2 cups of the puree rather than 4 cups of diced tomatoes. This one is definitely a keeper! Read More
(189)
Rating: 5 stars
10/15/2003
I used 1/2 cup applesauce in place of butter. The cake was delicious especially with a dollop of vanilla fat free yogurt on top. Read More
(97)
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Rating: 5 stars
09/07/2003
This is a fantastic recipe. I love it. I did do two things wrong and it still was amazing. I put only two cups of green tomatoes and secondly I was forgot to skin the green tomatoes and just diced them up really small. The green tomatoes actually are not like red tomatoes and the skins did not come off and were not chewy. In fact I really couldn't tell you where the pulp began and the skin started. Thank you so much! Read More
(94)
Rating: 5 stars
11/02/2007
This a really good moist cake--but I made a couple of alterations based on what other reviewers suggested. In my opinion the best way to handle the tomatoes is to dice them and remove the seeds then put them in a food processor--pulse until they are in small pieces but not liquified. Then I followed the recipe (put them in a colander salt rinse; let them drain). I also suggest cutting the nutmeg back to half a teaspoon. I also added an extra egg since I am at a high altitude (over 5 000 ft.) I like the cake with a cream cheese icing but my husband likes it plain. One kind of funny thing about this cake is that it tastes better than it smells or looks! Read More
(77)
Rating: 4 stars
11/20/2005
This recipe was surprisingly very good and it used up many of my green tomatoes easily. I made a few changes to the recipe using splenda instead of sugar and nut flour instead of regular flour. I also used a cream cheese frosting which tasted wonderful as another reviewer suggested. The only thing I would advise is to be sure to cut the tomatoes into small pieces. I cut mine into average sized pieces and they could easily be seen and looked strange in the dish. Next time I will be sure to cut them small! Read More
(47)
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Rating: 5 stars
10/06/2004
Easy and lots of fun at any big gathering! I took this cake to our local garden club meeting(they all have LOTS of green tomatoes at summers end!) It's an easy to throw together cake(I didn't salt or drain the chopped tomatoes...too lazy and my Roma's aren't very juicy to start with). I topped it off with a cream cheese frosting so whats not to like?. I'm sure you can play around with lots of spices to your own taste. I think I'll be making this cake quite often during the next couple of weeks while the garden winds down. Might even try a chocolate version? Give it try if for no other reason than to use up some of those many green tomatoes! Read More
(41)
Rating: 5 stars
03/28/2005
Unbelievabley moist. Didn't need to peel tomatoes so save yourself some work. I didn't have raisins but had sultana's and added some chopped apricots. Cream cheese frosting finished it off perfectly. Took into work and everyone loved it. Will make again next year when I have more green tomatoes. Thanks Glenda Read More
(33)
Rating: 5 stars
11/01/2010
I love this recipe & can't believe I never rated it before. I usually don't tell people about the tomatoes until after they've tried it & raved! This is one of my most-requested desserts! I too cut the sugar to about 1.5 cups and don't usually put in the raisins (only because I have too many friends who don't like them). Also - I have tried it with the cream cheese frosting & without.. I prefer without it's just too good all on it's own! YUMMY - one is baking now & the house smells so good! I can't wait for later! as a side note - I have since tried this in a bundt and had good success. I baked longer & at 330 and had no problem with a soft center as previous reviews stated. Also drizzled the rum cream-cheese glaze from another recipe - YUM! Read More
(21)
Rating: 5 stars
07/26/2003
No one at work guessed the green specks were tomatoes. I frosted it with a cream cheese frosting which I added cinnamon to. It was a hit! Read More
(19)
Rating: 2 stars
02/08/2006
This cake was okay. It was alot like a spice cake although the texture was a little unpleasant. I didn't like it enough to make it again. Read More
(5)