This is a moist, spice-type cake…a good way to use some of those extra green tomatoes before frost hits.”
INGREDIENTS:4 cups chopped green tomatoes
1 tablespoon salt
1/2 cup butter
2 cups white sugar
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
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 9×13 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.
I can’t find my altered recipe ( I may have not written it down). If I remember right, I used the food processor on the tomatoes, to chop them fine. I didn’t salt them but did let them sit and strained them well. I also may have used pumpkin pie spice (and increased it a bit) instead of the cinnamon and nutmeg. Since we like a lot of goodies in our bread/cakes I also would have probably doubled the raisins (I use blonde) and nuts.