Green Tomato Cake with Brown Butter Icing

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This is the best cake ever! I am from Alabama and we love our green tomatoes. It is nice to have another way of using them.

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A little too much powdered sugar. Only about 3/4 of a cup would be better.

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suprisingly good. the frosting is unnecessary unless you love super sweet things. the cake is really moist. i reduced the sugar to 2 cups, and did half white / half brown. the best part of this cake is watching people be scared of cake with tomatoes to being wowed by how yummy it is.

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You will not believe the flavor. It is awesome and everyone loves it. I freeze several bags of the tomatoes so we an enjoy this all year. It is easy to mix up and use coconut instead of rasions, and different kinds of nuts. It is always good no matter what you mix up:

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I made this cake with a few changes, hence 3 stars, but it was delicious!

Toasted the walnuts in the oven as it was heating, used 1 part oatmeal to 2 parts flour, only 1/2c butter and a pureed granny smith apple, no frosting, craisins instead of raisins, reduced the sugar to 2 cups and feel I could have gone lower still. Split the total sugar quantity with half brown instead of white sugar, reduced the salt to 1/2 tsp, used freshly grated cinnamon and nutmeg, added a tspof orange peel, though I felt I could have added up to 2, used a few more tomatoes than called for and used the smaller, firmer varieties with no trace of ripening at all. I cut them rather large, the end product in the cake was still recognizable as fruit bits. I greased my pan well with margarine and then dusted it with bread crumbs. I baked at the listed temperature for the full amount of time, but after 50 minutes covered the pan with foil to prevent too much browning on top.

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the cake was great! Very sweet and the tomatoes were yummy! But the icing was disappointing ... I followed the directions and it turned into a clump of very sweet, heavy frosting. Maybe cut the sugar by half??

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I have made this cake several times always with great results. It is dense and rich and I like to make it in the fall when my tomato vines are dying and hanging full of green tomatoes. It is almost impossible to tell there are green tomatoes in it and it is a fun guessing game for people who have never tried it before. They are always in disbelief about the green tomatoes. If you have trouble with the caramel glaze just buy some caramel ice-cream topping instead. It works great! A dollop of vanilla ice-cream is always good on top.

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Gave this a go yesterday. I felt it tasted a bit like a pizza. Maybe that was just me, and the taste of the tomatoes once cooked. I think it could use some additional flavor, maybe from a teaspoon or two of vanilla, or switching out half of the sugar with brown sugar. This is a great use of the end of season green tomatoes. I did not go the full 70 minutes - more like 60. Was perfectly done. I would make it again, with some tweaks.

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I made 2 cakes. I baked the first one for the correct time, then added 1/2 hour. It still was not done in the middle. I made another cake and baked it almost 2 hours. It is very, very dark, almost burnt I think this cake needs to be put in 2 bunt pans and not just one.

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I made this tonight-- absolutely delicious! I added a little rum to the icing and it was tasty! Thanks, Paula!