1 cup (2 sticks) butter, softened
2
1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1
1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1
teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced
green tomatoes
1 cup golden raisins
1 cup chopped walnuts
Browned Butter Icing, recipe follows
Preheat oven to 350 degrees F. Grease and flour a 12
cup bundt pan.
Beat 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:
1/2 cup (1
stick) butter
1 cup confectioners' sugar
In a medium
saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until
butter is lightly browned. Whisk in confectioners' sugar until
smooth.
Yield: about 1
cup
Cakes
and Bakery Delights Recipes