Green Tomato Pound Cake

Yes—you read the recipe name correctly! In the past few weeks, my neighbor has given me an abundance of green and red tomatoes that she and her daughter pick at a farm on Chandler Mountain. A woman she has gotten to know at the farm told her about this recipe from Paula Deen. As a thank-you for the tomatoes, I decided to make it. The original called for a brown butter icing, but it seemed too much, so I omitted it. In addition, I substituted dried cranberries for raisins and pecans for walnuts. Once baked, the green tomatoes impart a tartness and texture similar to Granny Smith apples. It’s delicious right out of the oven. Andy likes it for breakfast. Enjoy!

Green Tomato Pound Cake

1 cup butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 tsp. baking powder
1 teaspoon salt
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
2 1/2 cups diced green tomatoes (about 6 small to medium size)
1 cup dried cranberries
1/2 cup chopped pecans

1. Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Combine flour and next 4 ingredients. Gradually add to butter mixture, beating well. Stir in green tomatoes, cranberries, and pecans. Spoon batter into a lightly greased Bundt pan.

2. Bake at 350° for 1 hour and 10 minutes or until done. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely.