OK… I think the decision has been made… bring the green tomatoes into the house and make cakes and freeze them! The recipe is for the second picture but – oh my – check it out with cream cheese icing!! YUM…
Ingredients:
- 2c. white sugar
- 1c. brown sugar
- 1 cup vegetable oil (or 1 c, pumpkin)
- 3 eggs (3/4 c. egg substitute)
- 2 teaspoons vanilla
- 3c. flour
- 1c. whole oats coarsely ground
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 tsp. cinnamon
- 1 tsp. nutmeg or allspice
- 1 cup pecans or walnuts
- 1 cup raisins or craisins
- 3c. pureed green tomatoes
Preparation:
- Preheat oven to 350°.
- In mixing bowl, beat sugars, vegetable oil, eggs and vanilla until smooth and creamy.
- Sift together the flour, oats, salt, baking powder, cinnamon and nutmeg.
- Slowly beat into egg mixture. Blend well.
- Stir in walnuts, raisins and tomatoes.
- Pour into greased 9x13-inch pan.
- Top with coconut if desired.
- Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean.
- Serves 12.
