Reviewed: Nov. 14, 2009

I liked it, but my family didn't, so I'm not likely to make it again.

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Oct. 30, 2009

Truly wonderful. I only got to taste a bit before it was gobbled up by others, but the tomatoes maintain a very nice tartness which is perfect against the cake. I intended to use cream cheese frosting, but was told that it was too good on its own--so we went without completely.

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JBKINCAID

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Oct. 29, 2009

Great start on a cake! I pureed my tomatoes in the blender because I don't have a food processor. My only complaing is that I halved the salt on the tomatoes, and it was still quite salty. I washed the pieces well, and not all the salt came off. I would use 1/4 of the salt at most next time (and also leave it out of the batter). Other than that, it was great! Frosted it with a cream cheese frosting, and it tasted like a moist spice cake. Some of my husband's friends were over unexpectedly last night, and they devoured it!

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Tessa

Cooking Level: Beginning

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Reviewed: Oct. 24, 2009

YUMMY! is the best way to discribe this cake, all my tasters kept trying to taste the tomatoe, but it just is not distinctive. I did follow the directions completely. very yummy, thank you!

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Sanro

Cooking Level: Intermediate

Home Town: West Liberty, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: Oct. 22, 2009

tastes best with cream cheese frosting

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marianne

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Reviewed: Oct. 21, 2009

I found the recipe way too sweet. I cut the sugar from 2 Cups to 1.5 cups and it was still too sweet. I will try it again next year with only half the sugar because it is a great way to use up a lot of green tomatoes and I do like the spices in it.

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recipe-googler

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Reviewed: Oct. 20, 2009

Halved the recipe for an 8x8 pan and it was very good but too sweet and not spicey enough for my taste. Made it again today (8x8 pan again) with the following changes and it's delicious: Half of original recipe for the tomatoes, flour, baking soda, salt and eggs. 1 tsp. cinnamon, 1 tsp. nutmeg, 3/4 cup sugar, 1/2 cup nuts and substituted 1/4 cup applesauce for the butter and omitted the raisins. Baked for 42 minutes. Also did not salt or rinse chopped tomatoes, simply chopped in mini chopper till finely chopped, measured 2 cups (approxiately 4 medium tomatoes) and drained (pressing down occasionally) in colander while preparing rest of ingredients. Hope to find more green tomatoes at the farmers market tomorrow.

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BONTON

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Reviewed: Oct. 19, 2009

It is ridiculous how good this is. It's making me ask random people if they grow tomatoes so I can give them the recipe. I blended the tomatoes in the food processor before salting & draining, but otherwise followed the recipe exactly. Next year I'll be picking green tomatoes during the summer just to make this cake.

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NEOCLASSY

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Reviewed: Oct. 18, 2009

This was a surprising treat for the end of the harvest. I gave it 5 stars because it had great taste and for its unique ingredients. The whole house smelled awesome while this was baking, although I did have to bake it significantly longer than the directions indicated.

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Debbie

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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Reviewed: Oct. 14, 2009

Holy cow! Who knew green tomatoes would make such a great cake. I took the advise of others and just pureed the tomatoes skins and all. Then I drained the 4 cups of puree, no salt, to leave just 2 cups of pulp. I also added cream cheese frosting and it was one of the best cakes I have ever made. Everyone is upset that it will pretty much be a once-a-year thing when the tomato plants are pulled!

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Shannon W.

Cooking Level: Intermediate

Living In: Kernersville, North Carolina, USA

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Reviewed: Oct. 13, 2009

Thank you, thank you, thank you for making it possible to use up an abundance of green tomatoes.The cake is first rate.Followed the instructions to the letter. The only deviation I made was to put the batter into two 9x5 loaf pans. One to eat, the other to freeze.

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rochesterkentengland

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Reviewed: Oct. 13, 2009

This is a fantastic cake! I made it exactly as the recipe stated but added a dash of cloves and cardamom. So moist and great slathered with cream cheese icing. Next time I will replace some of the tomato with carrot and pineapple as it is very much my ideal carrot cake spice blend. P.S. As other posters stated I processed the tomatoes unpeeled in the food processor then salted and drained. They did show up as green specks in the baked cake.

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Fyne

Cooking Level: Intermediate

Home Town: Espanola, Ontario, Canada

Living In: Bowmanville, Ontario, Canada

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Reviewed: Oct. 6, 2009

WOW. This was absolutely delicious! I could have sat down and eaten that whole cake. I topped it with cream cheese frosting and it really was amazing! I wasn't sure what to expect, and was skeptical. It comes out looking and smelling like a zuccini bread, but it is so moist and tastes like a cake. I put it in two round pans, hoping to make a layer cake, but it didn't come out of the pan easily, so I had two round cakes instead of one pretty layer cake. Still delicious!

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R. Roberts

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Reviewed: Oct. 5, 2009

This cake was a great way to use up the last green tomatoes of the season. I took it into work and no one could guess the "secret" ingredient. Loved it. I am not a cake eater, but enjoyed this one. Very much like a carrot cake.

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KIRCHREN

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Reviewed: Sep. 27, 2009

I was expecting something a bit more exotic, but it tasted like a great spice cake! I made a basic cocoa icing and put a very thin layer in between to 8" rounds. It was pretty great!

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xezandria

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Oviedo, Florida, USA

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Reviewed: Sep. 19, 2009

This cake is SOO good. I loved serving this to all my baking friends, and watching them try to guess my secret ingredient. I did do some changes, I didn't salt or drain the tomatoes after shredding in my food processor. I added a tsp of ginger to the mix and used pecans instead of walnuts and NO raisins. Since the batter was a lot wetter I had to increase the baking time I did the orig. 45 min. then kept checking until it was done maybe another 30 min. This cake is now part of my arsenal against my foodie friends.

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Dean

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Reviewed: Sep. 13, 2009

This cake is so good!! My husband who does not like green tomatoes loved it.You cannot even tell there are green tomatoes in it. Followed the recipe exactly, and it was awesome. Frosted with cream cheese frosting.

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mollymae

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

This is one of the best spice cakes I've ever had. The tomatoes almost taste like apples! Very good. It doesn't need frosting but I used an orange glaze over the top the second time I made it. You have to try this! BTW: I did not use the walnuts. . . I didn't have them!

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asironen

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Reviewed: Sep. 3, 2009

I have joined Allrecipes just so I can rate this cake - it is the BEST use of green tomatoes that I know! I pureed the tomatoes and did not use the salt/drain (we are a low-salt family. I also used 1/2 c. egg substitute, and 1 cup sugar/1 cup Splenda. It tastes so good that it disappears in no time. Don't even need frosting. I would give it 6 stars if I could!

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