Tomato Cake
It's that time of year, when tomatoes are everywhere. Here's an interesting old recipe, that's quite tasty. Hey, if we can do it with carrots, we can do it with tomatoes.
Tomato Cake
Cake
1 pound tomatoes, or more as needed to yield 2 cups plus 2 tablespoons purée, divided use
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup (1 1/2 sticks) butter, softened
2 eggs
Glaze
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Reserved tomato purée
Cake:
Preheat oven to 350 degrees and coat a 10-cup Bundt pan with cooking spray.
Core and quarter tomatoes. Purée in a blender or food processor until completely smooth. Measure out 2 cups and set aside, reserving remainder.
In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cardamom and ginger.
In another bowl, beat sugars and butter until the batter is creamed and fluffy. Beat in eggs one at a time.
Alternate adding flour mixture and tomato purée to the batter, starting and ending with the flour. Incorporate fully before each addition.
Pour batter into the prepared pan and bake 40 minutes, or until a toothpick comes out clean.
Let cake cool in pan 10 minutes, then invert onto a rack to cool completely.
Glaze:
Mix powdered sugar, vanilla and 2 tablespoons tomato purée until completely smooth. Add more sugar or liquid as necessary. Drizzle over cooled cake.
Tomato Cake
Cake
1 pound tomatoes, or more as needed to yield 2 cups plus 2 tablespoons purée, divided use
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup (1 1/2 sticks) butter, softened
2 eggs
Glaze
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Reserved tomato purée
Cake:
Preheat oven to 350 degrees and coat a 10-cup Bundt pan with cooking spray.
Core and quarter tomatoes. Purée in a blender or food processor until completely smooth. Measure out 2 cups and set aside, reserving remainder.
In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cardamom and ginger.
In another bowl, beat sugars and butter until the batter is creamed and fluffy. Beat in eggs one at a time.
Alternate adding flour mixture and tomato purée to the batter, starting and ending with the flour. Incorporate fully before each addition.
Pour batter into the prepared pan and bake 40 minutes, or until a toothpick comes out clean.
Let cake cool in pan 10 minutes, then invert onto a rack to cool completely.
Glaze:
Mix powdered sugar, vanilla and 2 tablespoons tomato purée until completely smooth. Add more sugar or liquid as necessary. Drizzle over cooled cake.
