Green Tomato Cake
Discover the unexpected delight of Green Tomato Cake—a moist, spiced dessert that transforms an abundant garden ingredient into a show-stopping treat. Finely chopped green tomatoes lend a surprising sweetness and incredible texture to this cake, complementing warm spices like cinnamon and nutmeg. Balanced with crunchy pecans and optional raisins for bursts of flavor, the batter bakes to perfection, creating a dense, tender crumb. Whether served plain or topped with velvety cream cheese frosting, this unique recipe is a creative way to use up unripe tomatoes and surprise your taste buds. Perfect for gatherings or as a conversation-starting dessert, this easy-to-make cake is a must-try for adventurous bakers searching for a new twist on classic flavors.
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Recipe Information
Ingredients
- 3 cups (finely chopped, seeds removed) Green tomatoes
- 2 cups Granulated sugar
- 1 cup Vegetable oil
- 3 whole Large eggs
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 cup Chopped pecans
- 1 cup Raisins (optional)
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
Place the finely chopped green tomatoes in a colander. Sprinkle them with a pinch of salt, stir, and let them drain for 10 minutes. Pat the tomatoes dry with paper towels.
In a large mixing bowl, beat the sugar and vegetable oil together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chopped green tomatoes, pecans, and raisins (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan(s) and use a spatula to spread it evenly.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake(s) from the oven and allow to cool in the pan(s) for 10 minutes, then turn out onto a wire rack to cool completely.
Once cooled, serve as is or frost with your favorite cream cheese icing. Enjoy!
Nutrition Facts
Calories |
6342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.9 g | 400% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 871.6 g | 317% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 535.8 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 443 mg | 34% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 3827 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
