![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVtGqejq9eEwkOPOFMfbjuEzy_V-_auYzd5EhsOdAaub2c6MkKR5-Gwg8JLjtUgln3Ge9zIjolLm3q_FL1b9udDGIQsqPHyrRKumQx_pNlhvJl1xmvUGRVUBzwKiMCNYF77kFUzQDfr0/s320/gtcake2.jpg)
Green Tomato Cake
Adapted from Diana Rattray, About.com
2 1/4 cups sugar
1 cup vegetable oil
3 eggs
1 tablespoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins
1/2 cup craisins
2 1/2 cups diced green tomatoes
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 raisins, craisins and tomatoes.Pour into greased 9x13-inch pan. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .Serves 12.
My notes on this recipe: I wish there was a way to grate the tomatoes. To me when you take a bite of the cake, the chopped tomatoes are distracting. Also, I would use more cinnamon and less nutmeg next time, the nutmeg seems to overpower the cinnamon. The cake is dense and very moist.