You can peel the tomatoes if you like, but it’s not necessary as the tomato skins are blended completely, and any remaining bits melt into the cake as it bakes.
The recipe does say to remove the seeds, however. Why seed a tomato? Tomato seeds and their surrounding gel contain a lot of liquid. Also, during the seeding process, you can also get rid of the tough, white, flavorless parts attached to the core. Most of a tomato’s flavor resides in the red fleshy part, not the seeds and their gel.Rest assured your cake will NOT taste like tomatoes. The citric acid in the tomatoes helps to balance the sweetness in the cake, enhances the spices, and produces a moist cake, similar in texture to beloved carrot cake. I’m excited for those of you that’ve never had this, to try it!
Ingredients:
| 1 cup dark brown sugar |
| 1/2 cup butter |
| 2 eggs |
| 3 cups all-purpose flour |
| 2 teaspoons baking powder |
| 1 teaspoon baking soda |
| 1 teaspoon ground nutmeg |
| 1 teaspoon salt |
| 2 cups peeled, seeded, and chopped ripe tomatoes |
| 1/2 cup chopped walnuts or pecans |
| 1/2 cup chopped dates |
| 1/2 cup raisins |
| CREAM CHEESE FROSTING |
| 1/2 cup butter softened |
| 1 (8-ounce) package cream cheese softened |
| 2 teaspoons vanilla extract |
| 1 (1-pound) package powdered sugar |
| milk as needed |
Directions:
1. Preheat the oven to 350 F.
2. Grease and flour a 13x9-inch baking pan.
3. In a large bowl, combine the sugar and shortening and mix until creamy.
4. Add the eggs, beating after each.
5. In a separate bowl, combine the flour, baking powder, baking soda, nutmeg, and salt.
6. Sift the dry ingredients into the creamed mixture and stir to blend.
7. Add the tomatoes, nuts, dates, and raisins and stir thoroughly.
8. Pour the batter into the prepared pan.
9. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool.
FROSTING
In a large bowl, combine the butter, cream cheese, and vanilla and mix until creamy. Gradually beat in the sugar. If the mixture becomes too thick, add a little milk. Frost when the cake is cool.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source: dvo.com
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