Green Tomato Cake With Nuts Recipes

GREEN TOMATO CAKE

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.

GREEN TOMATO CAKE

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.

GREEN TOMATO CAKE WITH NUTS

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease and flour a 9 x 13 x 2-inch baking pan.
• In a large mixing bowl, combine sugar, vegetable oil or shortening, eggs, and vanilla extract; beat until smooth and creamy.
• Sift together flour, salt, baking powder, cinnamon, and nutmeg; slowly beat into egg mixture. Blend well.
• Stir in pecans, raisins, and tomatoes.
• Pour into prepared baking pan. Top with coconut, if desired.
• Bake for 55 to 65 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.

GREEN TOMATO CAKE

Steps:

• Combine dry ingredients in large bowl.
• Add buttermilk, margarine, eggs, vanilla and tomatoes.
• Beat at medium speed until well blended.
• Fold in chips and nuts.
• Pour batter into greased and floured 13x9 inch pan.
• Bake at 350 degrees for 35 to 40 minutes, or until pick comes out clean.

GREEN TOMATO CAKE

Steps:

• Preheat oven to 350°F Butter a 9x13-inch pan or two 9-inch cake pans.
• In a large bowl, beat oil, applesauce, sugar, and eggs.
• In a separate bowl, sift together flour, baking powder, and baking soda. Add tomatoes and cherries. Stir and then blend into oil and egg mixture in three additions. Add vanilla extract and stir. Add raisins.
• Bake 45 minutes for 9x13-pan or until cake tester comes out clean. Remove from oven; let stand on wire rack to cool.
• FUDGE ICING: In a small saucepan, bring milk, brown sugar, and butter to a boil. Boil 5 minutes. Remove from heat; add icing sugar all at once. Beat until shiny and ice the cake. Decorate it with fresh fruit and nuts, if desired.

GREEN TOMATO CAKE

Steps:

• For the cake, adjust oven rack to middle position and preheat oven to 325°F Lightly coat cake pans with baking spray. Line bottoms of cake pans with parchment paper rounds and coat lightly with baking spray once again.
• Combine flour, baking soda, cinnamon, allspice, salt, and nutmeg in medium bowl or on large sheet of parchment paper.
• In large bowl, beat oil and sugar on medium speed until fully incorporated, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add tomatoes and beat just until incorporated, about 30 seconds.
• Decrease mixer speed to low and gradually add flour mixture to green tomato mixture. Mix just until combined, scraping down sides and bottom of bowl as necessary.
• Divide batter equally between baking pans and bake until a toothpick inserted in the center of cakes comes out clean, 45 to 60 minutes. Transfer cakes to cooling racks and cool in pans for 15 minutes. Invert cakes directly onto racks. Peel off and discard parchment lining and cool completely, about 90 minutes.