This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits.
INGREDIENTS (for 2 servings):
- 1/2 cup butter
- 2 cups white sugar
- 2 eggs
- 2 cups all-purpose flour
- 1/2 cup raisins
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 4 cups chopped tomatoes
- 1 tablespoon salt
Wash, peel and dice green tomatoes. Sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander and rinse with cold water and drain.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Cream butter and sugar. Add eggs and beat until creamy.
Sift together flour, raisins, cinnamon, nutmeg, soda and salt. Add raisins and nuts to dry mixture; add to creamed mixture. Dough will be very stiff. Mix well.
Add drained tomatoes and mix well. Pour into a prepared 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until toothpick inserted into cake comes out clean. Sprinkle with confectioners sugar or frost with your favorite caramel or cream cheese frosting.