Every fall a family of Eastern European friends arrived at the farm with an empty bushel basket and a gift box full of Gata—a small sweet pastry, the likes of which the kids had never tasted before.  But about the bushel basket—the friends had come to collect all our leftover green tomatoes before we pulled up the plants for winter.  That harvest was a wonder to us too—who traded unripe tomatoes for amazing pastries?  I’ve learned a lot since then—about pickles, and relish, and fried green tomatoes.  And about this delicious tea cake—filled with tomatoes and nuts and dried fruit, and swathed in an almond flavored frosting.  So, if you haven’t pulled up your plants yet, and you have a dozen or so green tomatoes left—here’s a great treat for a cool fall day.


  • 1 cup grated whole green tomatoes (or pulsed lightly in food processor)
  • ¾ cup sugar
  • ½ cup vegetable oil
  • Handful of dried fruit (raisins, cranberries)
  • Handful of chopped nuts (pecans, walnuts)
  • 2 slightly beaten eggs
  • 2 cups flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tsp warm spice (cinnamon, nutmeg, allspice)

Mix first 6 ingredients until well blended.  Whisk 4 dry ingredients—then add to tomato mixture and stir until just combined.  Pour into well-greased, 4 X 8 loaf pan.  Bake 45-55 minutes—until toothpick comes out clean.  Cool thoroughly before frosting.


  • 4 oz softened butter
  • 3 oz softened cream cheese
  • 2 tsp vanilla
  • 1 tsp almond extract
  • About 1 ½ cups sifted confectioners sugar

Whip butter and cream cheese until fluffy—gradually add sugar, whipping after each addition. Add vanilla and almond after first sugar addition. 

The Kitchen Hive

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