Recipe by Glenda
"This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits. Sprinkle the finished cake with confectioners' sugar or frost with your favorite caramel or cream cheese frosting."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped green tomatoes
WOW! Great cake! The only change I made was to puree the green tomatoes (skins, seeds, everything) drain for 30 minutes and use 2 cups of the puree rather than 4 cups of diced tomatoes. This one is definitely a keeper!
This cake was okay. It was alot like a spice cake, although the texture was a little unpleasant. I didn't like it enough to make it again.
I used 1/2 cup applesauce in place of butter. The cake was delicious, especially with a dollop of vanilla fat free yogurt on top.
This is a fantastic recipe. I love it. I did do two things wrong and it still was amazing. I put only two cups of green tomatoes, and secondly I was forgot to skin the green tomatoes and just diced them up really small. The green tomatoes actually are not like red tomatoes and the skins did not come off and were not chewy. In fact I really couldn't tell you where the pulp began and the skin started.
Thank you so much!
This a really good, moist cake--but I made a couple of alterations based on what other reviewers suggested. In my opinion, the best way to handle the tomatoes is to dice them and remove the seeds, then put them in a food processor--pulse until they are in small pieces but not liquified. Then I followed the recipe (put them in a colander, salt, rinse; let them drain). I also suggest cutting the nutmeg back to half a teaspoon. I also added an extra egg since I am at a high altitude (over 5,000 ft.) I like the cake with a cream cheese icing, but my husband likes it plain. One kind of funny thing about this cake is that it tastes better than it smells or looks!
This recipe was surprisingly very good, and it used up many of my green tomatoes easily. I made a few changes to the recipe, using splenda instead of sugar and nut flour instead of regular flour. I also used a cream cheese frosting which tasted wonderful as another reviewer suggested. The only thing I would advise is to be sure to cut the tomatoes into small pieces. I cut mine into average sized pieces and they could easily be seen and looked strange in the dish. Next time I will be sure to cut them small!
Easy and lots of fun at any big gathering! I took this cake to our local garden club meeting(they all have LOTS of green tomatoes at summers end!) It's an easy to throw together cake(I didn't salt or drain the chopped tomatoes...too lazy, and my Roma's aren't very juicy to start with). I topped it off with a cream cheese frosting, so whats not to like?. I'm sure you can play around with lots of spices to your own taste. I think I'll be making this cake quite often during the next couple of weeks while the garden winds down. Might even try a chocolate version? Give it try, if for no other reason than to use up some of those many green tomatoes!
Unbelievabley moist. Didn't need to peel tomatoes so save yourself some work. I didn't have raisins but had sultana's and added some chopped apricots. Cream cheese frosting finished it off perfectly. Took into work and everyone loved it. Will make again next year when I have more green tomatoes. Thanks Glenda
* Percent Daily Values are based on a 2,000 calorie diet.
Green Tomato Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 55
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
This green tomato relish is a perfect sidekick to sandwiches or entrees.
See how to make a pumpkin spice cake with a simple glaze.
Ice cream on a cookie crust topped with whipped cream, fudge, and cherries!