14 oz. (2 cups) sugar
2 sticks (1 cup) unsalted butter, softened
16 oz. (3 cups) all purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon nutmeg
2 large diced heirloom tomatoes
6 oz. (1 cup) sultana raisins
Preheat oven to 350*F
Prepare Bundt pan by coating it lightly with butter (you can use Pam as well) and flour dust the pan lightly.
Combine all dry ingredients and set aside.
Combine butter and sugar in Kitchen Aid with paddle and beat until creamy. Add one egg at a time (use rubber spatula if needed to scrape sides) until well incorporated (2 minutes).
Add dry ingredients slowly to creamed mixture. Mix well. Using rubber spatula, add tomatoes and sultanas to cake batter and stir gently until well incorporated. Spoon batter into prepared Bundt pan. Bake for 70 minutes to 80 minutes, until wooden tester comes out clean.
Cool on wire rack for at least 10 minutes in Bundt pan and then remove from pan after 10 minutes onto a cake plate. Let cool completely.
Brown Butter Icing:
1 stick of butter
4 oz (1 cup) confectioner’s sugar
1 tsp vanilla
Melt butter on low heat, in a sauce pan. Cook butter until it starts to lightly brown (smells like popcorn). Whisk in sugar and vanilla until smooth. Frost cake on top and let the sides drip.
I prefer measuring all my ingredients by weighing them as I feel it is more consistent and accurate when baking. This recipe is converted from ounces to cups for the American cook.
The cake recipe is dedicated to my dearest friend Krista "June"; We both took a trip to Italy together and we were both in awe with the beautiful Heriloom tomatoes at the market. Krista always talked about a Tomato Cake that she bakes every year for her family on their birthdays. Krista always mentioned how delicious it was, but I just cringed at the thought of having a tomato cake, hmm? that just did not sound delicious at all. Well, I never got Krista's Tomato Cake recipe, but yesterday, I created one after being inspired by my Heirloom tomatoes blooming and a recipe that I came across for a green tomato cake. Personally, this cake is absolutely delicious and definitely a favorite at home now! So, Krista "June", here is my recipe dedicated to you, in memory of our oustanding trip together in Tuscany!
Buon Appetito Bella!