I was going to share some pictures from the farmer’s market yesterday, but that post got bumped with Mushu’s passing. I decided to put that post on my photography blog if you are interested. I decided I’d go ahead with my recipe for green tomato spiced cake here tonight. It was inspired by the market where one vendor had picked her green tomatoes.
As a wonderful marketing tool, she had made green tomato cake and was giving away free samples. She also had the recipe to hand out. Unfortunately, I never made it down to her table to pick up the recipe. I figured it couldn’t be too hard. After all, it was just spice cake.
Start with the green tomatoes. I washed them and removed any spots and the core.
Then I put them in the food processor until they were fairly finely chopped.
I put them back in the bowl and sprinkled them with a teaspoon of salt and let them sit for about ten minutes. Then I drained the excess juice off by pouring it into the colander.
I used three small and one large tomato and just barely got my three cups.
In a large bowl mix 1 cup oil, 2 cups sugar and 3 eggs. Beat it until it is smooth.
Add the three cups of prepared tomatoes.
Then add 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ginger, and 1 teaspoon vanilla.
Add 1 teaspoon baking powder and 1/2 teaspoon baking soda. Add 3 cups of flour.
Once it is thoroughly mixed, pour it into a 9 x 13 sprayed (greased) cake pan.
Bake at 350* F for about an hour. Mine took 55 minutes.
Once it’s cool, frost with cream cheese frosting.
So far, it’s had all good reviews from my family.
It’s a great way to use up those green tomatoes before the killing frosts come.