Fresh Tomato Cake

Tomatoes in a cake sounds strange until you take the first bite. Fresh ripe tomatoes work like applesauce here, adding moisture and a subtle tang that keeps this dense, spiced cake from being cloying.

Dark brown sugar and shortening cream together into the base, then the batter gets loaded with chopped dates, raisins, and nuts alongside the peeled tomatoes. Nutmeg ties it all together with a warm, aromatic sweetness. This is old-fashioned Southern baking, the kind of recipe that turns a garden glut of tomatoes into something nobody would guess has a vegetable in it.

Cream cheese frosting on top is a must. The tangy frosting against the spiced, fruit-studded cake is what makes this worth baking over and over.

Pro Tips

• Use the ripest tomatoes you can find. They have the most juice and the sweetest flavor.
• Peel the tomatoes before adding. The skins don’t break down during baking and create tough bits in the crumb.
• Don’t overmix once the dry ingredients go in. This batter is heavy with fruit and nuts, and overworking it makes the cake tough.
• Test for doneness with a toothpick. The tomato moisture can make the center look raw even when it’s done.

Variations

• Add a teaspoon of cinnamon alongside the nutmeg for a spice cake version.
• Swap dates for dried cranberries for a tart twist.
• Use pecans for the nuts if you want a deeper, more buttery flavor that pairs well with the brown sugar.