Reviewed: Nov. 6, 2010

This is a great spice cake type recipe that uses the leftover green tomatoes! I pureed the tomatoes (skin seeds and all) and used two cups of puree. I let it sit in the strainer while I prepared the rest of the ingredients but I didn't salt or rinse them. It came out great!! I used end of the season tiny tom tomatoes (basically cherry tomatoes). Thanks!

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Reviewer:

TARLETTEH

Cooking Level: Intermediate

Reviewed: Nov. 4, 2010

This cake turned out to be delicious! I topped mine off with powdered sugar which tasted great. I will make this again.

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Reviewer:

Heather T.

Reviewed: Oct. 30, 2010

I love this recipe & can't believe I never rated it before. I usually don't tell people about the tomatoes until after they've tried it & raved! This is one of my most-requested desserts! I too cut the sugar to about 1.5 cups, and don't usually put in the raisins (only because I have too many friends who don't like them). Also - I have tried it with the cream cheese frosting & without.. I prefer without, it's just too good all on it's own! YUMMY - one is baking now & the house smells so good! I can't wait for later! **as a side note - I have since tried this in a bundt, and had good success. I baked longer & at 330, and had no problem with a soft center as previous reviews stated. Also drizzled the rum cream-cheese glaze from another recipe - YUM!**

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Reviewer:

love2cook

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

Living In: West Linn, Oregon, USA

Reviewed: Oct. 21, 2010

Tastes kind of like zucchini bread--delicious! Very moist, very sweet. I'll definitely make this again. Didn't add any raisins or walnuts.

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Reviewer:

happy clam

Reviewed: Oct. 19, 2010

I was really skeptical of this recipe, but it is really good! I had a ton of green tomatoes (big and small) that I didn't want to waste. I didn't have raisins, so I omitted those. I used the Philadelphia cream cheese icing recipe on top, and it tasted just like a spice cake. I'll be making this every year at the end of summer gardening season!

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Reviewer:

swilliams81

Cooking Level: Expert

Home Town: Springfield, Ohio, USA

Living In: Wilmington, Delaware, USA

Reviewed: Oct. 17, 2010

I made this cake with our own green tomatoes still in the garden and it is fantastic. I added 1 tsp. of ground cloves, increased the cinnamon to around 1 1/2 tsps. and added 1 tsp. vanilla. I will make this cake again and again. Frosted it with a coffee cream cheese frosting.

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Reviewer:

hanson1

Cooking Level: Expert

Home Town: Amesville, Ohio, USA

Reviewed: Oct. 16, 2010

Oh my! This was excellent! You would never know there were green tomatoes in this cake. I had so many in my garden at the end of the season and was delighted to find this recipe. So moist and good. Forget the icing. I think it would take away from the wonderful taste. Thanks for the recipe!

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Reviewer:

Sheila

Reviewed: Oct. 15, 2010

Easy to make and quite good. Reminds me of zucchini cake/bread.... only better.

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2 users found this review helpful

Reviewer:

ThePittyRanch

Cooking Level: Expert

Home Town: Massillon, Ohio, USA

Living In: Fairfield, Idaho, USA

Reviewed: Oct. 14, 2010

very moist!

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Reviewer:

Cory

Reviewed: Oct. 13, 2010

This was pretty good. Salted almost five cups of tomatoes, rinsed them well, and blotted off excess water. Then chopped 'em up in the food processor. Used golden raisins. I frosted it with whipped cream cheese sweetened with powdered sugar and milk. I thought it was better the second day. Everyone enjoyed it, and I enjoyed using up some of those green tomatoes!

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