Recipe information
Yield
serves 15-20
Ingredients
2 1/4 cups sugar
1 cup melted vegetable shortening
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup chopped walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
1 small can Angel Flake coconut
Preparation
Step 1
Preheat the oven to 350 degrees. In a mixing bowl, cream the sugar, shortening, eggs, and vanilla until smooth.
Step 2
Add the flour, salt, soda, and spices, and stir to blend. Stir in the nuts, raisins, and tomatoes. Grease a 9 x 13-inch pan. Pour the batter into the pan and sprinkle the coconut on top. Bake for 1 hour.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
