We’ve had a warm fall so far, and we recently cleaned up the garden.Â ByÂ “we” IÂ mean my husband cleaned up the garden.
Kinda sad, isn’t it?Â What’s left are the herbs that will winter over.
We had a late harvest of herbs, peppers, and tomatoes.
Don’t throw away those green tomatoes!Â This time of year, I like to use the last of the green tomatoes to make Green Tomato Cake.
Now before you gag or stop reading this post – MAKE THIS CAKE!Â It is a Paula Deen recipe, and you can find it here.Â If you like spice cake, you will love this cake.Â But, if you make it, do NOT tell anyone what is in it until AFTER they try it.
This cake includes golden raisins and walnuts.Â Now my children, including my oldest daughter, do not like raisins andÂ nuts in things.Â But my oldest daughter LOVES this cake and has made it several times for her friends.Â I gave her the very last of my green tomatoes.
Here it is in the Bundt pan.Â The history of the Bundt pan is interesting, but I won’t go into that now.Â Just know that my Bundt pan is “burnt orange” which will give you an idea how old it is.Â It has been around longer than my children.
Here is the final product.Â This cake did not last a day.Â I apologize that the Brown Butter Icing is not brown buttery.Â That’s just a sign of my impatience.Â My daughter’s and Paula Deen’s is much better, but since it contains butter and powdered sugar, it was still yummy.