1 c Oil 1 3/4 c Sugar 3 Eggs 1 ts Vanilla 3 c Flour 1 ts Baking powder 1 ts Baking soda 1 ts Salt 1/2 ts Cinnamon 1 ts Ginger 2 c Chopped green tomatoes -4 cups 1 c Raisins 1 c Walnuts Directions: Cream together oil, sugar, eggs and vanilla. Sift dry ingredients. Add to egg mixture. Combine well. Add tomatoes, raisins, and nuts. Makes 2 loaves Bake at 350 for 1 hour. Lena Couchi's Daughter Francis Cormier (Gateshead) Typed at you by Helen Peagram
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Green Tomato Cake…This is a New One For Me. Will I like it?
So we have finally dealt with what was left in the garden and have harvested all the tomatoes left on the plants...green as they are. Now I have to find something to do with them all. Since most of them are small, they aren't good for frying. This cake recipe I found will be perfect to use up three cups worth of them, because it calls for shredded green tomatoes. Now a cake with green tomatoes sounds kind of weird to me, but it's worth a try...you know, because it's cake. You can't go wrong with cake right? Well, stay turned to the end to see if I like it or not...and if you want to make one of these for yourself you can check out the recipe here:
The frosting recipe is included. Enjoy!!
Tomato Cakes, Vol. IV, Epiosde 17
In an earlier episode we made griddlecakes, but what do you do with all that extra batter after breakfast? We have the answer in this episode! You save it for supper and add tomato slices. This recipe is found right along with the griddlecake base recipe in the Beadle’s Dime Cookbook published in 1863.
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Tomato Cake: Recipes from the Garden-Fresh Cookbook
Learn an all-new recipe from The Old Farmer's Almanac Garden-Fresh Cookbook: Tomato Cake, a spice cake made moist with ripe tomatoes. Also, learn about different types of tomatoes you can grow in your garden.