Green Tomato Cake Getting
"Second Look," This Week

 

by: Bobby McDonald

 

Last week, we published a recipe for a "Green Tomato Pound Cake" and several commented that the thought of green tomatoes and cake, "just didn't mix." However, several "brave" souls, who enjoy experimenting with recipes and trying new foods, have taken the recipe and are reporting fantastic results. "You don't taste the green tomatoes and it is one of the best and most moist cakes you'll ever prepare!" exclaimed one cook. "My family loves it, and it's a great way to use some of those green tomatoes that are in the summertime garden!"

"My tomato patch is covered in green tomatoes and this was an opportunity to try using some of them in a constructive way," allowed another local cook. "Well, with the rave reviews that I'm getting on the recipe, I'm going to use my extra green tomatoes to make the cakes and put them in the freezer!"

"Green tomatoes!" was what I thought, when I first saw the recipe. "Green tomatoes don't go with a dessert, but after tasting the cake, warm and fresh from the over, it tastes more like a moist, fresh apple cake, and the brown sugar icing drizzled over it, makes it even better!"

 

 

Following such a "clamor" about the recipe, we're offering it again, for everyone to try!

"Beware, when you mix it up, the dough is going to be super thick!" expressed Mary Gamblin, local cook, who prepared the cake for her family. "You had denoted a thick batter, but I wasn't expecting it to be quite so thick! Anyway, once I cooked it, my family hasn't left a crumb!"

 

 

The recipe is as follows:

 

 

 

Green Tomato Pound Cake

3 cups all-purpose flour
2 large eggs
1 teaspoon Baking soda
1/2 teaspoon salt

1 cup chopped Walnuts
2 cups sugar
2/3 cup vegetable oil
1 teaspoon cinnamon
3 cups chopped Green Tomatoes
Powdered Sugar for dusting

Pre-heat the oven to 350 degrees.

Spray a bundt pan with non-stick baking spray and set aside.
In a large mixing bowl, combine flour, sugar, eggs, oil, baking soda,
cinnamon, and salt. Stir in the chopped tomatoes and walnuts.
Mixture will be very thick.
Spoon the batter into the prepared pan and bake for approximately
1 hour in the pre-heated oven. Cake should be brown on top and
pulling away from the pan.
Remove from the oven and let cool in the pan, before removing it,
to prevent it from "falling."

You can then dust the cake with the powdered sugar, and serve.

Cake is also delicious served with a brown sugar and walnut glaze.

Enjoy!

 

Note: Mary Gamblin reported using pecans (which she had "on-hand"), in place of the walnuts and stated her family liked them just as well!

 

 

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