Green Tomato Spice Cake

My last green tomato recipe of the season! I finally used up all the end-of-season greenies in this moist and delicious fall dessert. It's warming spices set off the chopped "fruit" perfectly.

Ingredients:

4 cups finely diced green tomatoes (think chopped like relish)

1 tbsp sugar

1/2 cup butter, at room temperature

2 cups sugar

2 eggs

2 cups flour

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp allspice

1 tsp baking soda

1/4 tsp salt

Cinnamon Frosting:

2 oz cream cheese, at room temperature

1/4 cup butter, at room temperature

1 cup icing sugar

1/4 tsp vanilla extract

1/2 tsp cinnamon

1-2 tsps milk (optional)

Start by tossing the diced tomatoes with 1 tbsp sugar and let stand 15 minutes, then drain in a colander (no need to rinse) and pat dry with a paper towel. 

In a large bowl cream the butter and 2 cups sugar together, then add the eggs and beat until fluffy. In another bowl sift together the flour, cinnamon, ginger, nutmeg, allspice, baking soda and salt.

Mix the dry ingredients into the wet. Add the green tomatoes and mix until well combined. Spoon into a greased 9 X 13" baking dish.

Bake at 350°F for 50-55 minutes or until a cake tester comes out clean.

Cool on rack before mixing the frosting ingredients together and slathering on the cake. The milk in the frosting is optional depending on how you like the consistency.

 

Makes 24 servings