Green Tomato Cake With Brown Butter Icing Recipes

Steps:

• Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• Cream butter and sugar. Add eggs and beat until creamy.
• Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
• Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
• Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 12 cup bundt pan.
• Beat butter and sugar with a mixer until creamy.
• Add eggs, 1 at a time, beating well after each addition.
• Combine flour, cinnamon, baking powder, salt, and nutmeg.
• Gradually add dry ingrediens 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.
• Icing: In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
• Spoon Browned Butter Icing over cake.

Steps:

• CAKE: 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. BROWN BUTTER ICING: In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth. Yield: about 1 cup

Steps:

• Combine dry ingredients in large bowl.
• Add buttermilk, margarine, eggs, vanilla and tomatoes.
• Beat at medium speed until well blended.
• Fold in chips and nuts.
• Pour batter into greased and floured 13x9 inch pan.
• Bake at 350 degrees for 35 to 40 minutes, or until pick comes out clean.

Steps:

• Preheat oven to 350°F Butter a 9x13-inch pan or two 9-inch cake pans.
• In a large bowl, beat oil, applesauce, sugar, and eggs.
• In a separate bowl, sift together flour, baking powder, and baking soda. Add tomatoes and cherries. Stir and then blend into oil and egg mixture in three additions. Add vanilla extract and stir. Add raisins.
• Bake 45 minutes for 9x13-pan or until cake tester comes out clean. Remove from oven; let stand on wire rack to cool.
• FUDGE ICING: In a small saucepan, bring milk, brown sugar, and butter to a boil. Boil 5 minutes. Remove from heat; add icing sugar all at once. Beat until shiny and ice the cake. Decorate it with fresh fruit and nuts, if desired.

Steps:

• 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.
• Browned Butter Icing:.
• 1/2 cup (1 stick) butter.
• 1 cup confectioners' sugar.
• In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
• Yield: about 1 cup.