Tuesday, September 11, 2012

tomato juice cake


It's early September in Indiana and we have lots of tomatoes on hand. What we don't eat I've been trying to can in the mornings before MacchiOTTo wakes up. So, needless to say, I was surprised to flip through my new Penzey Spices catalog and find a recipe for Tomato Juice Cake. I had never heard of such a cake and being the adventurous type (in the kitchen) I was intrigued by this recipe and got to work on making it. After a quick trip to the garden to grab a few tomatoes I was all set to make my own fresh tomato juice and bake up this cake from scratch.

This cake does have a tomato after taste to it, but will still remind you of a spice cake and would make a great conversation piece for any dessert table.

Ingredients: 1 1/4 cup flour, 1/2 tsp. baking soda, 2 tsp. baking powder, 1/2 tsp. salt, 1 tsp. cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. ground nutmeg, 1/2 tsp. ground allspice, 1/3 cup butter, softened, 1/4 cup applesauce, 3/4 cup sugar, 2 eggs, 1 cup tomato juice

In a medium bowl combine flour, baking soda, baking powder, salt and spices. Set aside. In a large bowl, beat together the butter, applesauce and sugar until smooth.  Beat the eggs in; one at a time.  Add the flour mixture alternatively with the tomato juice until just blended.  Pour into a greased pan at bake at 350 degrees for 25 minutes.  Let cool completely before frosting.

Frosting Ingredients: 3 oz. cream cheese, 1/2 cup butter, 1 tsp. vanilla, 3/4 cup powdered sugar.

1 comment:

katy said...

I just made this cake this past weekend for Easter thinking it would be a great springy dessert. My family and I liked it a lot, though I agree with you that it's a bit on the harvest spice bread side, rather than a spring cake. I too receive the Penzey's catalog and I ended up tweaking the recipe.

I omitted the allspice and cloves (don't care for them) and I used only half of the measurements for the cinnamon and nutmeg. Instead of golden raisins, I used 1/2 C dried cranberries and I did add the suggested 1/2 C finely ground walnuts. The texture of the ground nuts was quite satisfying. I also made these into cupcakes as opposed to a 9x13 cake. I plan on making this again because of the easy-ness and the novelty of the tomato juice. I'm thinking I'll omit the nutmeg and maybe add a bit of almond extract to the mix just to try things out...

The frosting recipe is perfect.