This is an old farmhouse recipe that helps use up those green tomatoes you may find yourself with at the end of the growing season. Tomatoes have many health benefits. Green tomatoes are a great source of Thiamin, Niacin, Vitamin B6, Iron, Magnesium, Phosphorus and Copper, and they are also a very good source of Vitamin A, Vitamin C, Vitamin K, Pantothenic Acid, Potassium and Manganese. Although this recipe is high in sugar you can reduce the amount in the recipe and forgo the frosting completely. Try substituting ½ cup of all-purpose flour for whole flour, or my favorite ancient grain, Kamut. From our kitchens to yours, Patricia.
Green Tomato Cake
• 4 cups chopped green tomatoes • 1 tablespoon salt • 1/2 cup butter or margarine • 1 1/2 cups raw sugar • 2 eggs • 2 cups all-purpose flour • 1 teaspoon ground cinnamon • 1 teaspoon ground nutmeg • 1/4 teaspoon cardamom (optional) • 1 teaspoon baking soda • 1/2 cup golden raisins • 1/2 cup chopped walnuts
Frosting
• ½ cup butter or margarine • 1 cup cream cheese • 4 cups powdered sugar • 1 teaspoon vanilla extract
Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, and rinse with cold water and drain.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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. Cool for 20 minutes and turn out of pan.
Beat softened butter and cream cheese until well-blended. Add powdered sugar and vanilla. Beat until creamy. Cut cake in half so that you have two 9×6 inch pieces. Frost cake when completely cooled, stacking cakes. Comments or suggestions are welcomed. Please contact Patricia Davis at Information@ QuailHollowKitchens.com.
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