You know, sometimes you just have to wing it. After making pizza, pickles, and chutney, I still had green tomatoes to use. This is a simple spice cake, that ordinarily would be stuffed with nuts and various dried fruit, including citron. I substituted raisins and green tomatoes, and found a new keeper!
- 2 1/8 c sugar
- 1 c vegetable oil
- 3 large eggs
- 1 Tbsp vanilla extract
- 3 c all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 c chopped pecans
- 1 c raisins
- 2 1/2 c finely diced green tomatoes
Preheat oven to 350˚F and grease a 9×13 baking dish.
In a large mixing bowl, beat oil, sugar, eggs, and vanilla until smooth and creamy. Stir together the flour, salt, baking powder, cinnamon, and nutmeg; slowly beat this into the egg mixture and blend well. Stir in pecans, raisins, and tomatoes.
Pour into the greased 9×13 pan. Bake at 350˚ one hour, until a wooden pick inserted in the center comes out clean. Cool, then serve directly from the pan.
The Sugarlump said:
this recipe looks lovely, but I’m really taken by the wood piece underneath the dish. is that a cutting board? It’s just beautiful!
mlplouff said:
Thanks for your kind words! That was sold to me as a cutting board, but I can’t bear to scar it, so I use it as a trivet, a cheese plate, a sandwich board – anything that won’t lead to scratches. I have two of them; one is a slice of a hickory tree complete with bark, the other a slice of butternut.
The Sugarlump said:
how neat! what a treasure!
Cat Boy said:
I never would have considered using them this way. That was a some clever thinking on your part.
Teecee said:
Thanks for the fantastic recipe! I am making it for the second time in a week to give to friends…
mlplouff said:
I’m so glad you like it! I love using up the last tomatoes of the season.
mlplouff said:
I am so happy you like it! I love using up the season’s last tomatoes.