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Green Tomato Cake
I found myself with an abundance of green tomatoes, living in the midwest, after the first freeze. I found this recipe and was tickled. I did follow the recipe pretty much except I processed four cups of green tomatoes in a food processor and skipped the soaking them in salt water part. I strained the juice off with a collander for about 15 minutes. I used pecans and topped the cake with cream cheese frosting! I COULD NOT believe how great this cake is! Too bad we don't have green tomatoes year round! I highly recommend trying it. It's wonderful and thanks so much for sharing this with us. It's a keeper!
2 users found this review helpful
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Reviewed On:
Nov. 3, 2008
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