Green Tomato Cake may sound a little weird, but you’re gonna have to trust me on this one.  This cake is an incredibly tasty way to use the tomatoes that refuse to ripen.

Ingredients:

• 2 1/4 cups sugar
• 1 cup vegetable oil or melted shortening
• 3 eggs
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup pecans or walnuts
• 1 cup golden raisins
• 2 1/2 cups diced green tomatoes
• coconut (optional, but recommended!)

Preparation:

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 pecans, raisins and tomatoes.  Pour into greased 9×13-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.