Reviewed: Oct. 31, 2002

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!

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Reviewer:

LIBERTYWV

Reviewed: Nov. 6, 2002

Ignore your first reaction to the name of the cake and give it a try! It is a delicious and easy spice cake. The tomatoes dissappear when cooked but they leave the cake beautifully moist. Just don't tell anyone the main ingredient until after they have tried it. I used a caramel icing from this site and it was amazing!

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3 users found this review helpful

Reviewer:

Megmakes3

Cooking Level: Intermediate

Living In: Kitchener, Ontario, Canada

Reviewed: Mar. 17, 2003

a wonderful moist cake and a good conversation piece

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Reviewer:

GAMBLERMOM

Reviewed: Jun. 8, 2003

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.

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88 users found this review helpful

Reviewer:

BIZNO

Reviewed: Oct. 6, 2004

I couldn't imagine what the final product would taste like and we were amazed at how moist and delicious the cake is. Thank you for a new Family Favorite!

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1 user found this review helpful

Reviewer:

NORMANSMOMA

Reviewed: Oct. 6, 2004

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!

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36 users found this review helpful

Reviewer:

ICKYSBEANS

Reviewed: Nov. 10, 2004

Terrific recipe...thanks for sharing!!! I omitted the walnuts and doubled the raisins and it was absolutely yummy!! No one believed me that it was made with green tomatoes! Next time I am going to try it with apples instead of the walnuts.

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Reviewer:

Nancy

Reviewed: Mar. 28, 2005

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

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29 users found this review helpful

Reviewer:

CZARDAS

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Narre Warren, Victoria, Australia

Reviewed: Sep. 23, 2005

This was delicious. No body could believe me when I told them the name of the cake. Had to share recipe with everyone. I will definitely make this again!!

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Reviewer:

COLT1

Reviewed: Sep. 26, 2005

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!

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158 users found this review helpful