DOLLY PARTON'S GREEN TOMATO CAKE
Adapted from Dolly's recipe in "Dolly's Dixie Fixin's." She says, "This is a nice, thick cake that really doesn't need any frosting, but if you must, cover it with the cream cheese kind."
Provided by Julesong
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Butter two 9-inch cake pans and lightly dust them with flour.
- Place the raisins in a bowl and add hot water to cover; set aside. (Note from Julesong: you can use warm rum or other liquor, if you like.).
- Sift the flour into a medium bowl, then add the salt, baking powder, cinnamon, and nutmeg; stir to combine.
- In another large bowl, whisk together the sugar, melted butter, eggs, and vanilla. Gradually add the flour mixture, stirring, until a smooth batter forms.
- Drain the raisins in a sieve.
- Stir the walnuts, drained raisins, cored/diced tomatoes, and coconut flakes into the batter.
- Pour an equal amount of batter into each prepared cake pan and spread evenly with a spatula.
- Bake in preheated 350 degree F oven for about 60 minutes of until a toothpick inserted into center comes out clean. When done, remove from oven and let cake cool in pans on wire racks.
- When cake is cool to the touch, slide a knife or icing spatula around the inside rim of each pan to loosen edges and carefully flip the cake layers onto the wire racks to continue cooling. (You can use an inverted plate on top of the pan, flip, and carefully transfer to racks, if you like.).
- If you want to frost the cake, make the cream cheese frosting while layers are cooling.
- To make the frosting, in a medium bowl beat together the cream cheese and butter with an electric or hand mixer until well blended.
- Add the vanilla and beat until incorporated.
- Gradually add the powdered sugar while continuing to beat until smooth.
- Beat in cinnamon until incorporated. Use to frost the cake.
- To frost cake: when cake is completely cooled place one layer on serving plate and, using a spatula, frost all over with half the frosting. Place second layer on top. Frost second layer with remaining frosting.
GREEN TOMATO CAKE
An easy spice cake recipe with a twist. This Green Tomato Cake uses unripe garden tomatoes to add moisture and flavor. Frost with a mouthwatering cream cheese frosting.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
- Use a food processor or a grater to grate enough green tomatoes to make 3 cups. Don't skin them, just take out the core and grate. Allow the juice to drain off the tomatoes as you make the cake batter.
- In a large bowl, mix together the sugar, oil, eggs and vanilla.
- In a small bowl, whisk together the flour, cinnamon, baking soda, cloves and salt.
- Add the dry ingredients to the wet and mix just until combined.
- Fold in the drained tomatoes.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes or until the cake tests done.
- Allow the cake to cool before frosting.
- In a large bowl, cream together the butter and cream cheese until smooth and creamy.
- Add the vanilla and powdered sugar.
- Mix until well combined, scraping the sides of the bowl as needed.
- Frost the cake after it has cooled. Store in an airtight container at room temperature.
Nutrition Facts : Calories 543 kcal, Carbohydrate 60 g, Protein 5 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 319 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
DOLLY PARTON'S DUMP CAKE
Found this in a magazine. Easy, delicious, kind of a cross between a cobbler and cake, and only 5 ingredients. Original directions dId not specify size cans and boxes, and use butter, but Recipezaar requires you add sizes of each boxes and cans, which I did, but we use margarine, up to you if you prefer butter or margarine.
Provided by Teresa M
Categories Dessert
Time 55m
Yield 1 cake, 12-24 serving(s)
Number Of Ingredients 5
Steps:
- Grease and flour a 9 by 13" cake pan.
- Put the dry yellow cake mix at the bottom.
- Pour the can of crushed pineapple with juice over the cake mix.
- Next, spoon the can of cherry pie filling over that, followed by the can of blueberry pie filling.
- Thinly slice 1 stick of butter and put the slices over the top of the other ingredients (I melted mine and poured it over the top).
- Bake the cake at 325 for 45 minutes, or until done.
- Let rest for 20 minutes before serving.
- This is best served warm.
GREEN TOMATO CAKE
This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits. Sprinkle the finished cake with confectioners' sugar or frost with your favorite caramel or cream cheese frosting.
Provided by Glenda
Categories Desserts Cakes Spice Cake Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- Cream butter and sugar. Add eggs and beat until creamy.
- Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
- Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
- Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.
Nutrition Facts : Calories 175 calories, Carbohydrate 29 g, Cholesterol 25.7 mg, Fat 6.1 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 2.8 g, Sodium 404.9 mg, Sugar 19.8 g
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