Green Tomato Cake with Brown Butter Icing
By Paula DeenJUMP TO RECIPE
- 1 cup golden raisins
- 2 1/2 cups diced green tomatoes
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/4 teaspoons ground cinnamon
- 3 cups all purpose flour
- 3 large eggs
- 2 1/2 cups sugar
- 3 sticks 2 (softened) for cake, 1 for icing butter
- 1 cup chopped walnuts
- 1 cup confectioner's sugar
Preheat oven to 350 °F. Grease and flour a 12-cup bundt pan.
Beat 2 sticks softened 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:
In a medium saucepan over low heat, melt 1 stick butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioner’s sugar until smooth.