Our vegetables have spread from the counter to the table. It has been so rainy, we are trying to cure our onions inside.
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.
The first step toward peeling tomatoes is to put them into boiling water until the skin cracks.
Next plunge the tomatoes into ice water and pull the skin off.
I’m stirring in the tomatoes, raisins, dates and walnuts. It is not looking very good.
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
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
Mix cream sugar and shortening.
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
Frost with cream cheese frosting.
CREAM CHEESE FROSTING
- 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.
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:
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.