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Fresh Tomato Cake with Cream Cheese Frosting

tomato spiced cake bars with cream cheese frosting and pecan nuts
Photo Credit
Elena Veselova
Sarah Perreault
Yield
Serves 12 people
Category
Cakes and Frostings
Course
Desserts
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook
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In the 1930s, tomato soup cakes were all the rage, yet they were a mystery because they did not taste like tomato soup. Despite its name, this cake is a sweet surprise, as the tomatoes lend a subtle sweetness and moistness without overpowering the taste buds. 

The secret lies in using ripe tomatoes from your own garden, infusing the cake with natural, garden-fresh flavors. The cream cheese frosting adds a luscious, creamy layer that perfectly complements the cake’s earthy sweetness. For an extra special touch, top the cake with chopped nuts.

This unique dessert not only showcases the creativity of home bakers but also pays homage to the era’s ingenious use of unexpected ingredients, creating a harmonious blend of tradition and innovation in every bite.

Cake

Ingredients
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 (extra nuts to top the cake if desired)
1/2 cup chopped dates
1/2 cup chopped raisins
Instructions
  1. Preheat the oven to 350 F. Grease and flour a 13x9-inch baking pan. 
  2. In a large bowl, combine the sugar and shortening and mix until creamy. Add the eggs, beating after each.
  3. Combine the flour, baking powder, baking soda, nutmeg, and salt in a separate bowl. 
  4. Sift the dry ingredients into the creamed mixture and stir to blend. 
  5. Add the tomatoes, nuts, dates, and raisins and stir thoroughly. 
  6. Pour the batter into the prepared pan. 
  7. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool.

Frosting

Ingredients
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
Instructions
  1. Mix the butter, cream cheese, and vanilla in a large bowl until creamy. 
  2. Gradually beat in the sugar. If the mixture becomes too thick, add a little milk. 
  3. Frost when the cake is cool.
About The Author

Sarah Perreault

Managing editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault
 

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Comments

Sid (not verified)

4 months ago

Can we substitute something for the shortening?

Allyssa (not verified)

4 months ago

I was a kid in the 80's and live in the US South where tomatoes are everywhere, and I have to be brutally honest. I have never heard or tasted this cake before! To be honest, it sounds really barfy. The 80's loved pseudo health food. I remember bran muffins were big back then too.

Cristie Kellar (not verified)

4 months ago

Where can I get a copy of the OFA Garden-Fresh Cookbook? I've looked in the store but don't see that title?

James R (not verified)

4 years 3 months ago

The blandness of this cake is remarkably offset by the delicious frosting. Eat the cake sans frosting and you have a two star, maybe three star cake. Since the comparison to carrot cake was made, why not use those spices in this cake? The tomato cake would benefit from the addition of cinnamon, ginger, and/or cloves to the nutmeg.

Vonnie (not verified)

4 years 4 months ago

I thought I'd share this tried & true old recipe with everyone. Maybe some of you have tried it. I've had this recipe over 30 yrs. and no idea who shared it with me. But it is delicious. It's a unique and tasty way to use up some of those extra tomatoes in your gardens and is quite the conversation starter! Enjoy.

Green Tomato Chocolate Cake

3 Large green tomatoes-quartered and pureed
2/3 C. Butter ( at room temperature )
1 3/4 C. Sugar
2 Eggs
4 oz. unsweetened chocolate-melted
1 tsp. vanilla
2 and 1/2 C. All Purpose flour
1/2 C. Cocoa powder
2 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
1 C. beer

Mix first six ingredients together well. In separate bowl sift together dry ingredients.
Add half the dry ingredients to the creamed mixture. Mix well. Add remaining dry ingredients then add the 1 C. beer. Mix together just until combined. Batter will be thick.
Grease and flour 2 nine-inch cake pans. Preheat oven to 350 F.
Divide batter between the two pans and bake for about 35 mins. or until toothpick comes out clean.
If desired frost cake with cream cheese frosting:

1 8 oz. pkg. cream cheese
1 stick unsalted butter, at room temperature
1 tsp vanilla
2 C. sifted powdered sugar
If you want chocolate frosting you can add 1/4 C. ( or more to taste ) cocoa powder to the above ingredients, then mix together well.
Frost your cooled Green Tomato Chocolate Cake and enjoy!

Mary (not verified)

4 years 4 months ago

My grandmother's recipe called for more spices (1t of Cinn - 1/2t of ground cloves - 1t of nutmeg). It was so delicious - a heavy cake, stick to your ribs. Mom put a heavy white frosting on it that was good - some sort of butter frosting - too sweet for me. Wonderful memories - we also used the canned tomatoes from our garden in it.

Neicey (not verified)

4 years 4 months ago

It has to be absolutely delicious...thank you

whitewolf (not verified)

4 years 4 months ago

Thank You Pauline! Found it!

Pauline M Peplow (not verified)

4 years 4 months ago

To werewolf .there is a canned tomato soup cake recipe in the archives of Farmers Almanac