Skip to main content
Epicurious
Cookbooks

Green Tomato Cake

Recipe information

  • Yield

    serves 15-20

Ingredients

2 1/4 cups sugar
1 cup melted vegetable shortening
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup chopped walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
1 small can Angel Flake coconut

Preparation

  1. Step 1

    Preheat the oven to 350 degrees. In a mixing bowl, cream the sugar, shortening, eggs, and vanilla until smooth.

    Step 2

    Add the flour, salt, soda, and spices, and stir to blend. Stir in the nuts, raisins, and tomatoes. Grease a 9 × 13-inch pan. Pour the batter into the pan and sprinkle the coconut on top. Bake for 1 hour.

Paula Deen's Kitchen Classics
TagsCakeDessertSouthernAmericanTomatoVegetableCoconutFruitRaisinDried FruitDairy FreeBakingCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.