Photo: Green Tomato Cake with Brown Butter Icing Recipe
Ingredients
- 1 cup (2 sticks) butter, softened
- 2 1/2 cups sugar
- 3 large eggs
- 3 cups all-purpose flour
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 1/2 cups diced green tomatoes
- 1 cup golden raisins
- 1 cup chopped walnuts
Directions
Browned Butter Icing, recipe follows
Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.
Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.
In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.
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By bourst
on January 10, 2013
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I honestly can't think of a cake recipe I enjoy more than the Green Tomato Cake. I love recipes which are a bit "off center" and unexpected. This fits that bill. When I first saw it I knew I had to try it and it remains a go-to staple. Want to impress your coworkers? Bring this in and ask them to guess what fruit is in the cake. Honestly I prefer this cake to even a good carrot cake. And it's easier too because you don't have to shred all the carrots.
To make the chopping easier I use a Vidalia onion chopper which is available on Amazon. I also am not a fan of the burnt butter glaze so I use a standard powder sugar glaze instead.
If your looking to walk on the wild side, then you can't go wrong with this.
By J. Russell
on November 19, 2012
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We needed to use up some green tomatoes from the garden and found this recipe. I forgot to buy raisins to put in it but it turned out just fine. After making it, I sampled a piece and then sent it to the teachers' lounge at school and to my husband's work party. Both places enjoyed it.
By nebelliott
on October 31, 2012
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Delicious cake that we couldn't stop eating!
I used only 1/2 cup butter & substituted 1/2 cup olive oil, and used 1 cup white sugar & 1/2 cup brown sugar.
The cake is dense and moist with a tart yet mildly sweet flavor.
I cut the tomatoes into 1/2" diced pieces, which worked well, but I think next time I'll cut them smaller so they disperse more throughout the cake.
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