Recipe by: Glenda
or
Sort stores by
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 ...
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.
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 ...
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.
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 di...
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 seed...
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 flou...
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 s...
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 perf...
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!