Reviewed: Oct. 28, 2008

this is delicious. Instead of the salt and rinsing, I zapped the tomatoes in a food processor and then drained the liquid off in a strainer. Then I measured 4 cups of pulp. I used just 1 1/2 cups of sugar. This is a winner!

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Reviewer:

KATHY SINK

Reviewed: Oct. 27, 2008

I actually made the Paula Deen verison of this cake. And let me tell you it is fabulous. The only difference is the a little or more/ less of some of the ingredients. Do not let the name fool you. It is to die for.

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Reviewer:

christina

Cooking Level: Intermediate

Home Town: Oxford, Mississippi, USA

Reviewed: Oct. 22, 2008

This was actually delicious. I pureed the tomatoes in the blender (becuase I knew my kids would be suspicious if I didn't). I also added a teaspoon of lemon juice, to give it a little more acid for the baking soda. I also used whole wheat flour. It was a wonderful moist cake. I will definitely make this next year.

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Reviewer:

summer

Cooking Level: Intermediate

Living In: Orem, Utah, USA

Reviewed: Oct. 16, 2008

Good recipe. My family was suprised it was made with green tomatoes! I used a previous reviewer's suggestion and chopped the tomatoes in a food processor, only using 2 cups.

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Reviewed: Oct. 15, 2008

I was pretty skeptical to start, but with so many leftover tomatoes, figured I'd give this recipe a try. Good thing, because I'm very pleasantly surprised by how it turned out. The only change I made was to substitute one cup of the white flour for 7/8 cup of whole wheat flour--it came out very moist and flavorful, with a nice crunchy crust on top. The only other change i would make is to reduce the sugar by about a half cup as it did turn out VERY sweet. Thanks for the recipe, I look forward to using up more tomatoes this way!

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Reviewer:

angmom

Reviewed: Oct. 15, 2008

I thought this was so good, reminded me of Carrot Cake. It was wonderful with cream cheese frosting!!

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Reviewer:

Amy Dehn

Reviewed: Oct. 11, 2008

This is very good. I used canned pumpkin in place of the butter, and I didn't drain out the juices of my tomatoes. It smells odd baking, and looks just horrifying, but it tastes great and is very rich, dense, and moist. Yum!

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Reviewer:

RRSPANGLE

Reviewed: Oct. 10, 2008

This was very good and moist. My family loved it. I just chopped up about 4 big green tomatoes, quartered them and put them in the food processor. I processed them until they were small chunks, about the size of peas. I didn't drain them or anything, just poured the mix right into the batter.

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Reviewer:

Tara S.

Cooking Level: Intermediate

Home Town: Redding, California, USA

Living In: Middleton, Idaho, USA

Reviewed: Sep. 15, 2008

Well, my cakes are just out of the oven and I'm amazed. (I doubled the recipe and made two stoneware jellyroll pans) Look great, taste great w/no frosting! I put the tomatoes in the food processor and then drained them in a mesh sieve w/o salt. This is an important step as quite a bit of liquid comes out...1/2 to 1 cup for mine. The only other changes I made were to omit raisins and lower the oven temp to 325 degrees based on the efficient heat conduction of the stoneware. Those stinkers are perfect!

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Reviewer:

ICATER

Reviewed: Sep. 14, 2008

The cake is delicious and a great way to use up green tomatoes. I used the version from another reviewer (2 cups of drained, pureed tomatoes instead of the diced tomatoes). Because of the amount of moisture in the cake and from the puree you should definitely use a shallow, rectangular cake pan. I used a circular springform pan - the cake didn't cook evenly and I had to cut out the middle.

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