Green Tomato Cake

Today, among other things, I made a green tomato cake. That's right, a green tomato cake. It's an adaptation to a recipe from an old Connecticut Herb Association friend who I haven't seen in years. I wonder where she is? In any event, another member had the recipe and shared it with me. Score! It's as good as I remember it. And it's good!

Besides, in this season who isn't looking for something to do with green tomatoes besides pickles, relishes and salsa, right?

My adaptation …

Green Tomato Cake
3 cups flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp baking powder
3 eggs
½ cup olive oil
½ cup extra virgin coconut oil
1¼ cups cane sugar
2 tsp vanilla
1 cup walnut pieces
1 cup raisins
2½ cups green tomato dices

Mix the dry ingredients together. In a separate bowl, beat the eggs, oil, vanilla and sugar together. Mix the dry ingredients into the wet, add the nuts, raisins and tomatoes. Pour into a greased and parchment lined 10" springform pan and bake for 350°F for 1 hour.

I sprinkled a little extra sugar on the top before baking. The original recipe called for 2½ cups of sugar, so you might want yours sweeter. To me, this is plenty sweet enough. It had something like half the spices too, but I like big flavor, especially in a treat like this.

And by the way, in my first go at this the other day I forgot to add the oils and … that came out pretty good too! So, for a "fat free" option, don't be shy to experiment with my mistake!

Tomorrow I'll be catching up on my 29 Faces.

But for today, that's what I made. Peace.