Buy the 2015 Old Farmer's Almanac!

Tomato Cake Recipe from the Garden-Fresh Cookbook


Embed:

Previous Video

Mexican Quiche Recipe from Garden-Fresh Cookbook

Next Video

Pumpkin Burger Recipe From the Comfort Food Cookbook

In this video, learn how to make Tomato Cake, a recipe from the Garden-Fresh Cookbook. This spice cake, made moist with fresh tomatoes, is a great way to incorporate veggies into your everyday baking. Also, learn about different tomato varieties and how to grow them successfully in your garden.

Tomato Cake

In the 1930s, tomato soup cakes were all the rage, yet they were a mystery because they did not taste like tomato soup. Make your tomato cake with ripe tomatoes from your own garden!

Cake

  • 1 cup dark brown sugar
  • 1/2 cup shortening
  • 2 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups peeled, seeded, and chopped ripe tomatoes
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chopped dates
  • 1/2 cup chopped raisins

Preheat the oven to 350 F. Grease and flour a 13x9-inch baking pan. In a large bowl, combine the sugar and shortening and mix until creamy. Add the eggs, beating after each. In a separate bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Sift the dry ingredients into the creamed mixture and stir to blend. Add the tomatoes, nuts, dates, and raisins and stir thoroughly. Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool.

Frosting

  • 1/2 cup (1 stick) butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1 package (1 pound) confectioners' sugar
  • milk, as needed

In a large bowl, combine the butter, cream cheese, and vanilla and mix until creamy. Gradually beat in the sugar. If the mixture becomes too thick, add a little milk. Frost when the cake is cool. Serves 12.

Comments

I tried this recipe when I

By Donna O'Neill

I tried this recipe when I was looking for something to do with a some extra tomatoes I had on hand. I did not remove the seeds from the tomatoes and also added a teaspoon of cinnamon to the flour mixture. I also added some white chocolate chips to the batter. It turned out very moist and tasty even without any icing. I would make this again.

Have not tried it

By Lo

Have not tried it

Post new comment

Before posting, please review all comments. Due to the volume of questions, Almanac editors can respond only occasionally, as time allows. We also welcome tips from our wonderful Almanac community!

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.

Shop Wind Bells in the Almanac General Store