Tomato Cake
This classic tomato cake uses fresh tomatoes rather than tomato soup. It's a wonderful spice cake everyone loves.
Servings: 10
Ingredients
- 1 pound tomatoes
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 3/4 cup salted butter softened
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F and coat a 10-cup bundt pan with nonstick spray.
- Core tomatoes and quarter. Purée in a blender or food processor until completely smooth. Measure out two cups and set aside, reserving remainder.1 pound tomatoes
- In a large bowl, beat together brown sugar, granulated sugar, and butter until creamed and fluffy.1/2 cup brown sugar, 1/2 cup granulated sugar, 3/4 cup salted butter
- Beat in eggs, one at a time.2 eggs
- In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cardamom, and ginger.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom, 1/2 teaspoon ground ginger
- Alternate adding flour mixture and tomato purée to the batter, starting and ending with the flour. Be sure to incorporate fully before doing the next addition.
- Pour batter into prepared pan and bake for 40 minutes, or until a toothpick comes out clean.
- Let cake cool in pan 10 minutes, then invert onto a rack and cool completely.
- To make the glaze, mix together powdered sugar, vanilla, and 2-3 tablespoons leftover tomato juice until completely smooth. Add more sugar or liquid as necessary. Drizzle over cooled cake.1 1/2 cup powdered sugar, 1/2 teaspoon pure vanilla extract
