This recipe came from the Farley’s and it is not only a great use of lots of green tomatoes, but a delicious spice cake. So delicious that another member, Becca, of Two Potters made at least 5 one year for the Studio Tour open house. And I believe they got gobbled up. You can also chop and freeze green tomatoes for use later in the year!
- 4 Cups finely chopped green tomatoes
- 1 T salt
- ½ Cup butter
- 2 Cups sugar
- 2 eggs
- 2 Cups all purpose flour
- ½ Cup raisins
- 1 t cinnamon
- 1 t nutmeg
- 1 t baking soda
- ¼ t salt
- ½ Cup chopped walnuts
Wash and dice tomatoes, sprinkle with 1 T salt. Let stand for 10 minutes. Place in a colander and rinse with cold water. Drain for at least 30 minutes. Cream butter and sugar. Beat in the egg until creamy. Sift dry ingredients and add raisins and nuts. Add to creamed mixture. Dough will be stiff. Mix well. Add drained tomatoes and mix well. Bake.
Pour into 24 cupcake holders in muffin tin, bake at 400° F for about 20 minutes.
Pour into 3 greased and floured loaf tins. Bake at 350° for about 45 minutes.
Pour into greased and floured 9 x 13 pan. Bake at 350° for 35-45 minutes. Cake is done when a toothpick comes out clean.