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Turkey Creek Lane · A tomato cake recipe and my super, secret method to perfect roast chicken

A tomato cake recipe and my super, secret method to perfect roast chicken

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Our vegetables have spread from the counter to the table. It has been so rainy, we are trying to cure our onions inside.

Tomato cake?

Whoever heard of tomato cake?

We have given away cucumbers and onions and potatoes and tomatoes to just about everyone we know. I’ve made sauce. I’m not fond of canned tomatoes. Then, I found a recipe from who-knows-where, stuffed into a cookbook for tomato cake. I had only to read that it included an ENTIRE cup of dark brown sugar to know it was a recipe with potential.

 With cream cheese frosting, it was wonderful.

dsc00481.jpg The first step toward peeling tomatoes is to put them into boiling water until the skin cracks.

dsc00482.jpg Next plunge the tomatoes into ice water and pull the skin off.

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I’m stirring in the tomatoes, raisins, dates and walnuts. It is not looking very good.

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The cake is done and cooling before being frosted. I used a silicon baking pan for the first time and didn’t use enough support taking the cake out so it cracked. But, I can tell from the smell and what I can see I am going to like it.

FRESH FROM THE GARDEN TOMATO CAKE

Ingredients

1 cup brown sugar, dark
1/2 cup vegetable shortening

2 large eggs
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

1 teaspoon nutmeg
1 teaspoon salt
2 cups ripe, peeled and chopped up tomatoes
1/2 cup chopped nuts
1/2 cup chopped dates
1/2 cup raisins

Directions

Mix cream sugar and shortening.

Add eggs.

Add sifted dry ingredients, mixing well.

Stir in tomatoes, nuts, dates, and raisins.

Put into greased and floured 9x inch baking pan.

Bake in preheated 350’F oven for 35 minutes or until cake tests
done.

Frost with cream cheese frosting.

CREAM CHEESE FROSTING

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract


Directions: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

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Tomato cake ready to be served.

As promised, here are my SUPER, SECRET ingredients to always perfect, moist and tasty roast chicken with crisp and golden skin:

dsc00499.jpg I’ve been stuffing my roast chicken with an apple and onion for over 20 years and always had perfect results.

For a flavorful and moist roast chicken, stuff it with an a cut up apple and halved or quartered onion. Don’t bother to core or peel the apple. Butter your chicken. Sprinkle with rosemary, paprika, salt, pepper and maybe a little lemon (or not). Bake at 325 to 350 degrees and baste often.

Your chicken is done when the legs move freely and the juices are clear.

 UPDATE: Healingmagichands, http://healingmagichands.wordpress.com/ , wrote to say that she puts sprigs of rosemary inside the chicken cavity along with lemons and onions. She says putting fruit & onions inside her chicken  gives her a crispy crust with very moist and flavorful meat.

I like the taste of rosemary with chicken so much that I use it to butter the outside of my roast chicken. (And always with roast potatoes.) But, I bet my chicken WOULD be even better with a sprig of rosemary in the cavity.

  1. healingmagichands’s avatar

    I get a lot of vicarious pleasure from coming to your blog and imagining eating all the wonderful things you put up. and no calories!

    We usually stuff our chickens for roasting with a cut up onion, a lemon (or two) that have been chopped into about 8 pieces, and a couple of branches of rosemary. I think the key to perfect roasted chicken is the moist vegetables and fruits in the cavity. Then you get that wonderful crispy outside but the meat is moist and tender. Try putting the rosemary inside the chicken with the fruits; you will find that the roasting process infuses the meat with the flavor of the herb.

    Reply

  2. jolynna’s avatar

    I bet you are right about adding the rosemary to the cavity. I use it on the outside because I love the flavor with chicken. But, I bet it would add more to add it to the cavity also.

    I have rosemary in my garden, too.

    Thanks again for your advise.

    Reply

  3. valwebb’s avatar

    Hmmmm. I must admit that my first reaction to the notion of a tomato cake was “ewwwww!” but, after reading your recipe and looking at your very tantalizing photos, I am looking forward to trying it out. Thanks very much for sharing. Great blog!

    Reply

  4. paperseedblog’s avatar

    Excellent, another recipe to experiment with for my abundance of garden tomatoes! This one sounds really good, although I’ll have to see what I might be able to substitute for the dates.

    Reply

  5. jolynna’s avatar

    valwebb,

    My first response to the idea of a tomato cake was also ewwww…until I saw the cup of brown sugar and the suggestion of cream cheese frosting.

    It actually doesn’t taste like tomatoes at all. Sort of like a carrot/fruit cake with cream cheese. Hard to describe. But it was very good.

    Hi paperseedblog,
    I am not sure what to substitute for the dates. Maybe someone else will have a good idea.

    Reply

  6. barngoddess’s avatar

    I have a chicken in the feezer I was going to boil for chicken and noodles but not now!

    thnx for the recipe 🙂

    Reply

  7. paintingartist’s avatar

    You have some of the most amazing recipes.

    I’ll be over for supper!:)

    I can’t wait to try some of your recipes out.

    Reply

  8. jolynna’s avatar

    Hi Barngoddess,

    Chicken and noodles are darn hard to beat! I also like those.

    I read about roasting chicken with the apple and onion in a Mother Earth News years ago and was pleased with the results, so I’ve been making it that way ever since. It makes the house smell good and homey while it bakes, too.

    Hi Paintingartist,

    C’mon over.

    Or better yet, I’ll trade you a pie for one of your beautiful paintings….lol…

    Reply

  9. Simply Marvelous’s avatar

    Hi Jolynna,
    Thanks for the great instructions and photos you always give.
    There is hope for me, yet.

    By the way, I have a lemon tree that is loaded with lemons. Now what?
    I’ve rather worn out … lemonade. I know, lemon pie, but my pie crust
    is something that people … survive.

    Reply

  10. rockyroadoflove’s avatar

    Your Tomato Cake sounds divine! May I post a link on The Rocky Road? I think my readers would love it. Thank so much.

    Reply

  11. jolynna’s avatar

    Yes you may. Thank you, rockyroadoflove!

    Reply

  12. jolynna’s avatar

    Hi Simply Marvelous,

    I have never been so lucky as to have a lemon tree supplying me with lots and lots of lemons.

    I have read of people freezing the juice in cubes and using it in recipes and ice teas. Maybe some other posters will have good ideas.

    Pie crust I can help with. I’ve done several pie recipes here and need to write about making crusts.

    But will have to get out from under the tomato deluge first, every free space in my kitchen is covered with them. DH said he saw fruit flies. Yikes!

    Reply

  13. Anna Helm’s avatar

    This looks very interesting! Did you know that you can peel tomatoes with a vegetable peeler using a zig-zag motion. It saves the hassle of boiling water and ice baths and there’s no fear that the tomato will go fuzzy. Great blog, really enjoyable read.

    Reply

  14. dudewheresthestove’s avatar

    The tomato cake sounds fabulous…what does it taste like?

    Reply

  15. gerd diet’s avatar

    I just tried your recipe today and wanted to say thank you, because it was really tasty! 🙂

    Reply

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