It wasn't the hottest summer in Portland this year, at least not during the prime growing period. Result: pounds and pounds of green tomatoes.What's a girl to do?
First, I tried out The New York Times' Lemon and Green Tomato Marmalade recipe. Not too impressed, although in all fairness, I did forget about it while it was cooking and it got a little, um, toasty, shall we say. It probably would have tasted better and not been so candy-like if I had followed the instructions properly. So we'll just call that one an experiment.
But my next experimental attempt met with success, even though everyone I mentioned the 
idea to poo-pooed it. Or rather, made a face and said variations on "yuck." But I proved them all wrong. Hah Hah!
idea to poo-pooed it. Or rather, made a face and said variations on "yuck." But I proved them all wrong. Hah Hah!And what did this successful use of green tomatoes create? Green tomato cake. Yup. You did not misread that. And it was delicious: spices, raisins, walnuts, a sprinkle of shredded coconut on top, and chopped GREEN TOMATOES mixed in. I brought it to work, and no one could even guess what the secret ingredient was. One guy thought it was some sort of tropical fruit, piggy-backing off the obvious coconut, I guess.
So here's the recipe. I found it here: http://southernfood.about.com/od/greentomatoe1/r/bl10712g.htm
Green Tomato Cake 
INGREDIENTS:
2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)
PREPARATION:
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well.
Stir in pecans, raisins and tomatoes.Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. Serves 12.
INGREDIENTS:
2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)
PREPARATION:
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well.
Stir in pecans, raisins and tomatoes.Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. Serves 12.
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