Ingredients

1 cup golden raisins
2 1/2 cup diced green tomatoes
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking powder
1 1/4 teaspoon ground cinnamon
3 cup all-purpose flour
3   large eggs
2 1/2 cup sugar
1 cup (2 sticks) butter, softened
1 cup chopped walnuts
Browned Butter Icing, recipe follows

Browned Butter Icing:
1/2 cup (1 stick) butter
1 cup confectioners’ sugar

Directions

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.

Prep Time: 10 minutes
Inactive Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes

Browned 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.

Prep Time: 5 minutes
Cook Time: 10 minutes

Recipe Courtesy of Paula Deen