2 1/4 cups Sugar
1 cup Vegetable Oil or melted shortening
3 Eggs
2 tsp. Vanilla
3 cups Flour
1 tsp. Salt
1 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 cup Pecans or Walnuts (I left this out)
1 cup Raisins
2 1/2 cup diced green tomatoes
Coconut (I left this out, also)
Brown Sugar
Preparations:
Preheat oven to 350. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes. Pour into greased 9x13 pan. Top with Coconut (If desired) and sprinkle with grown sugar. Bake for 1 hour, or until toothpick comes out clean.
Serves 12.
I made a few cupcakes and topped them with cream cheese frosting I had left over from a previous cake and put the rest in a pan and as per my Dad's instructions, topped with powdered sugar frosting. I preferred the pan/powdered sugar frosting method. The cupcakes seemed slightly more dry and the powdered sugar frosting just seeps down into the cake creating a yummy sweet layer on top.
Powdered Sugar Frosting
Water (like 1/8 cup)
Powdered Sugar
Vanilla
Mix to desired consistency and drizzle on top of cake and EAT! :)