Reviewed: Apr. 4, 2012

OMG I baked this cake and while I was making it I was praying that it would be good because I do not even like tomatoes. After I baked it I dusted it with confectioners sugar and put in fridge. To tell the truth I was kind of scared it try it because I thought it was going to be nasty because I do not like tomatoes. But when my husband came home I gave him a piece and waited for his reaction. He loved it! I decided to taste it as well and it was AWESOME. I cooked it in a bundt pan as well with no problems. LOL I can't believe a TOMATO cake can be soooo good...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

crinklymonkey

Cooking Level: Beginning

Reviewed: Feb. 11, 2012

Fabulous! Loved this recipe, what a great idea to use up all those tomatoes that are still green at the end of summer. I am lactose intolerant so I used my lactose free margarine and icing sugar with fruit juice for the frosting, thanks. This one is a keeper!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hobbiecookie

Home Town: Portsmouth, Hampshire, England, U.K.

Reviewed: Dec. 1, 2011

This cake is great! I did not change a thing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

leahf

Reviewed: Nov. 23, 2011

Really good recipe. I used puree and always double the spices in whatever I cook.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gigithefree

Reviewed: Nov. 17, 2011

Really good! I made a couple of changes - I did not add salt to the dry ingredients as the tomatoes are already salted (didn't miss the additional salt), used 1/2 c applesauce instead of butter, and (like a quick bread recipe), instead of creaming the butter/applesauce with the sugar, I mixed the dry ingredients together and all the wet ingredients together, then stirred the dry into the wet. Even my skeptical husband ("What?! Green tomatoes?") loved it. Will make again NEXT year with any green tomatoes we have.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JulieAN

Reviewed: Nov. 16, 2011

I decided to put the batter in muffin tins. Bad idea. They tasted great but were very ugly. I am sure that the cake form is probably more presentable. Very fun way to use green tomatoes!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jbeanfreit

Reviewed: Nov. 14, 2011

Very tasty, moist cake. I didn't measure or drain the tomatoes. The cake is very forgiving as far as adapting...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BATESJ

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 14, 2011

Really good! Wasn't expecting much but I had a bunch of green tomatoes from my garden and just figured I'd make a bunch of little cakes and take them into work and give them out. Unfortunately, they are so good I am going to have to make more if I want to take them to work because my family has eaten almost all of the ones I made!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

fireftrlia

Cooking Level: Intermediate

Home Town: Livermore, California, USA

Reviewed: Nov. 9, 2011

I love this recipe. The only change I made was to use my blender to puree the tomatoes. I will be making this again when we have green tomatoes in the garden!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

beavergirl

Cooking Level: Expert

Home Town: Yachats, Oregon, USA

Living In: Albany, Oregon, USA

Reviewed: Nov. 3, 2011

This cake was wonderful and moist. When I told my husband it had green tomatoes in it, he wasn't going to even try it. After he tried it, I saw him sneaking and getting another piece. I'm making it again this weekend for my out of town guests.

Was this review helpful? [ YES ]
1 user found this review helpful