Tomato Spice Cake
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Tomato Spice Cake
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Category
Desserts
Ingredients
- 2 cups flour
- 4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- pinch salt
- 1 1/3 cup sugar
- 2 eggs
- 1 stick butter - melted then cooled
- 1 cup Tomato Puree
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1 teaspoon Fustini's Cinnamon Pear Balsamic Vinegar
- 1 cup raisins
- 4 cups tomatoes - chopped
- pinch brown sugar
- 8 ounces cream cheese - soft
- 1 stick butter - soft
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1 teaspoon Fustini's Cinnamon Pear Balsamic Vinegar
- 1 teaspoon ground cinnamon
- 1 to 1 1/2 cup powdered sugar
Tomato Puree
Frosting
Directions
- Heat olive oil in a medium-size pot over moderate heat and add tomatoes. Cook tomatoes over medium heat, stirring often until they break down and all liquid has been extracted. Blend the tomatoes in batches then press through a fine-mesh sieve. Discard any skins and seeds and return the pulp to the pot and add brown sugar. Simmer pulp over low heat until thick - 30 to 60 minutes. Let cool then refrigerate until ready to use.
- Place cream cheese, butter, vinegar and cinnamon in a mixer fitted with the paddle attachment. Process until well combined and smooth. Add powdered sugar and mix on low until combined then on high until fluffy.
- Preheat oven to 350 degrees. Butter and flour two 9 inch cake pans or one half-size sheet pan. Whisk flour, baking powder, baking soda, allspice, cinnamon, cloves and salt in a bowl. Place sugar and eggs in a stand mixer fitted with the paddle attachment. Process eggs until light and fluffy - 8 to 10 minutes. Add butter and mix to combine. Add tomato and vinegar and mix to combine. Add dry ingredients and mix only until batter comes together. Fold raisins in by hand then divide between cake pans and place into the hot oven. Bake until a toothpick inserted in middle comes clean - 30 to 35 minutes. Let cool 15 minutes in pan then remove from pan and let cool completely before frosting.