Cinnamon Spiced Green Tomato Cake

If you had a garden this year and grew tomatoes, you probably have some green tomatoes that never ripened.  While some of these tomatoes may still mature, inevitably there will be some that won't.

This cake is a wonderful way to make use of a fair number.  It is a beautifully light, moist cake with a lovely cinnamon spice.  Once it's tried, it always changes the minds of those dubious to try.  Best of all, it's a fairly healthy cake with all that fruit.  The diced tomatoes end up being similar to pieces of candied peel!  Great for breakfast, a snack or tea.

Cinnamon Spiced Green Tomato Cake 

4 cups finely diced green tomato (the smaller the better)

1 Tbsp table salt

½ cup butter (softened)

1¾ cup sugar

2 large eggs

2 c. all purpose flour

1 tsp cinnamon

½ tsp nutmeg

1 tsp baking soda

¼ tsp salt

½ c. raisins

½ c. chopped walnuts

1. Place diced tomatoes in a bowl and sprinkle with 1 Tbsp of salt.  Stir.  Let stand 30 minutes.  Rinse and drain in a sieve.  Try to remove as much water as you can.
2. Grease 9 x 13 inch pan.
3. Cream butter and sugar in mixer.  Add eggs and beat until smooth.
4. In another bowl, stir flour, cinnamon, nutmeg, baking soda and salt.  Add to butter and sugar mixture with raisins and walnuts.  Mix through.
5. Bake in 350℉ oven for 30 to 40 minutes or until a toothpick comes out clean.