Green Tomato Cake

Honestly, I have not made this yet, but I certainly plan to!
I was searching for something a little different to do with green tomatoes. I think I found it!
It’s on and got rave reviews, if you’re curious.
It reads:
This spiced green tomato cake is surprisingly delicious, and it’s a great way to use green tomatoes before the frost gets them.


  • 2 1/4 cups sugar
  • 1 cup vegetable oil or melted shortening
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup pecans or walnuts
  • 1 cup raisins
  • 2 1/2 cups diced green tomatoes
  • coconut (optional)


Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.
Pour into greased 9×13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean.


One response to “Green Tomato Cake

  1. Also a good way to use up all those green tomatoes before the frost gets them is – Green Tomato Curry. We have it as a side dish & it can be made mild, hot or very hot or no hot at all. It is a very simple recipe & quick to make. Freezes well too.
    I’ve seen this Green Tomato Cake recipe but never tried it. Think I’ll give it a try for Thanksgiving with what green tomatoes we have left over.

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