Weird and odd Cakes

[The empressof all]

I've made a dozen green tomato cake loaves already this month. I've made tomato soup cake and I love Chocolate Saurkraut Cake though I haven't made one in years. But perusing the Cake Doctor site earlier I came across the oddest of the Unique ingredient cakes:



Collard Greens Cake

First place by Dinah Reece. To get the collards finely chopped, Reece used a food processor.

2 cups sugar

1 cup vegetable oil, divided use

4 eggs, divided use

1 teaspoon vanilla extract

2 cups cooked fresh collards, drained and finely chopped

2 cups raw apples, cored peeled and finely chopped

2 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

¼ teaspoon nutmeg

1 cup raisins

¾ cup chopped pecans


Cream-cheese frosting

8 ounces cream cheese, softened

1 stick (8 tablespoons) butter, softened

2 pounds powdered sugar

1 teaspoon vanilla extract

¾ cup pecans

Milk

1. Heat oven to 350 degrees. Grease and flour three round, 9-inch cake pans.

2. Beat sugar and ¾ cup oil in electric mixer until well combined. Add 2 of the eggs and the vanilla; mix well. In a blender, put remaining ¼ cup oil, remaining 2 eggs and all of the collards. Blend until smooth, until tiny flecks of collards remain visible. Stir collard mixture into batter along with the apples.

3. Combine flour, cinnamon, baking soda, salt and nutmeg. Use 2 tablespoons of flour mixture to toss with raisins and pecans. Stir remaining flour mixture into egg mixture; mix well. Fold in the flour-coated raisins and pecans.

4. Divide batter into the three prepared pans. Bake 20 to 25 minutes or just until done.

5. Cool the cake in the pan 10 minutes, then turn out and cool completely on a wire rack.

6. To make the frosting, beat cream cheese and butter until light and fluffy. Add powdered sugar, vanilla and pecans. Add milk, a tablespoon at a time, to reach desired frosting consistency.

7. Assemble and frost middle layers, sides and top of cake.





http://www2.journalnow.com/content/2008/oct/08/and-what-better-place-for-collards-than-in-a-cake/

[Warpy]

1. A friend made a chocolate zucchini cake

The texture was beyond weird but the flavor was great.

If it's not chocolate, it's not worth the calories.

[Gormy Cuss]

2. Green tomato cake?

Please link or post a recipe. That sounds like a cool idea for the end-of-the-season green crop.

[The empressof all]

3. I think the recipe I used was in this thread

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x49310

I made a double batch and used 1/2 oil and 1/2 butter and baked in loaf pans. Each double batch made 4 large loafs.

In my opinion the GTC is far superior to Zucchini Bread. I experimented with the size of the dice of the tomatoes and we preferred the larger dice. Cooked in
the sugary cake the tomatoes took on an apple/plum like taste and consistency and we enjoyed really experiencing the "fruit" in the cake. The loaves that I made with the smaller dice were wonderful just not as "fruity".

Here's the recipe...I found it.

http://southernfood.about.com/od/greentomatoe1/r/bl10712g.htm

I used pecans for some batches and Walnuts for others. I liked the pecans better but they are my favorite nut. I also mixed the coconut in through some of the cakes. If you add it on top it creates almost a crunchy topping which is nice. If you mix the coconut through the batter the cake is a bit moister and needs longer cooking.

GTC Is a keeper. I still have some on the vine and I may make a few more batches this week. I sent some cross country to my sister in NJ because she didn't believe. I wrapped them in those Ziplocks that you can vacuum air out of and they arrived there a week later moist and still fresh. Try these....They're wonderful

[grasswire]

5. thanks for that link...

....I found all kinds of interesting cake recipes from other links there. Also a King Arthur recipe for a Harvey Wallbanger cake made without using a cake mix, as was the fashion of the 1960s.

[Gormy Cuss]

6. Thanks for the link, empress.

My family in Maine will appreciate a new way to use all of those green tomatoes they haul in before the frost.

[The empressof all]

4. Oh and also try Green Tomato Mincemeat

Just google for a recipe. I made 6 quarts and will use it to make Mincemeat cookies. It's excellent. I made it in my small nesco roaster but you could do it in a crock pot as well. It's basically equal parts of diced apples and green tomatos, raisens, cinnamon, brown sugar and some apple cider vinegar. If I make another batch I'm going to add some rum. I'm the only one in my family that likes Mincemeat Pie (Those fools) but they love the mincemeat cookies especially if I throw some chocolate chips in the dough. I just froze the cooked mincemeat in freezer bags in two cup units...enough for a double batch of cookies.

Here's the recipe I use. I sometimes add chocolate chips and you can also add rum extract.

Mincemeat Cookies

Ingredients:-

3/4 cup butter
1 tsp. vanilla extract (or rum extract)
1 1/2 cups sugar
3 eggs
3 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 cup mincemeat
1 cup walnuts or pecans



Cream together butter, vanilla, sugar and eggs. Add dry ingredients then add mincemeat and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10-15 minutes @ 350 degrees.

[kestrel91316]

7. IMHO Chocolate Sauerkraut cake is THE BEST cake in the world!!!

Rich and moist moist moist!! The kraut functions like zucchini in zucchini bread. The lactic acid from fermentation of the kraut functions like buttermilk in helping it rise.