Green Tomato Cake

Recipe View 10 mins In a large bowl, toss the chopped green tomatoes with 1 tablespoon of kosher salt. Let stand for 10 minutes to draw out excess moisture. (10 minutes)

Recipe View 5 mins Transfer the tomatoes to a colander, rinse thoroughly with cold water, and drain well, pressing out any remaining liquid. (5 minutes)

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan to prevent sticking. (5 minutes)

Recipe View 5 mins In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. (5 minutes)

Recipe View 3 mins Beat in the eggs one at a time, mixing well after each addition, until the mixture is smooth and creamy. (3 minutes)

Recipe View 2 mins In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and 1/4 teaspoon salt. (2 minutes)

Recipe View 1 mins If using, gently fold the plumped raisins and toasted walnuts into the dry mixture. (1 minute)

Recipe View 5 mins Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix; the dough will be thick. (5 minutes)

Recipe View 3 mins Gently fold in the drained green tomatoes until evenly distributed throughout the batter. (3 minutes)

Recipe View 2 mins Pour the batter into the prepared 9x13 inch pan, spreading evenly with a spatula. (2 minutes)

Recipe View 45 mins Bake in the preheated oven for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean. (40-45 minutes)

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)