Clendon’s Green Tomato Cake
Submitted by Mrs Cindy on January 04, 2012 at 8:07 pm

DESCRIPTION
A delightful little spice-type cake made from all those green tomatoes harvested just before the first freeze.

SUMMARY
Yield 1 Cake Source A gentleman named Clendon Chambers brought this cake to Christmas Dinner, 2011, and this is his recipe told to me from memory. File under Bundt cake, cake, green tomatoes, spice cake

INGREDIENTS
4 cups chopped green tomatoes
1 tablespoon kosher salt
1/2 cup butter, no margarine!
1 cup white sugar
1 cup light brown sugar
2 eggs, you can add another egg if desired
1 tsp vanilla
2 cups all-purpose flour
1-1/4teaspoon ground cinnamon
3/4-1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped pecans

INSTRUCTIONS
1. Preheat oven to 350F. Grease and flour a Bundt pan.
2. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Transfer to a colander, rinse with cold water and allow to drain while making the rest of the cake.
3. Sift together flour, cinnamon, nutmeg, soda and salt. Add the nuts to the dry mixture. Set aside.
4. Cream butter and sugar until light and fluffy. Add eggs one at a time and beat until creamy. Add vanilla, mix well.
5. Add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
6. Add drained tomatoes and mix well. Pour into the prepared Bundt pan.
7. Bake for 40 to 45 minutes, or until toothpick inserted in cake comes out clean.

Note: Makes 5 small bake and give loaf pans. I add third egg almost every time.