Tomato Cake With Tomato Glaze Food

TOMATO CAKE WITH TOMATO GLAZE

Steps:

• Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
• Puree the tomatoes in a blender and measure out 2 cups for the cake. Reserve any remaining juice for the glaze.
• In the bowl of a stand mixer, cream the brown sugar and butter together until light and fluffy. Beat in the eggs one at a time, and then mix in the 2 cups tomato puree. Sift together the flour, baking soda, cinnamon and salt in a bowl. Add the dry ingredients to the tomato-butter mixture and mix to combine.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly, and then remove from the pan and transfer to a rack to cool completely.
• To make the tomato glaze, mix together the confectioners' sugar and 2 tablespoons of the reserved tomato juice until the mixture reaches a glaze-like consistency. Drizzle over the top of the cake.

GLAZED LEMON CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.

OLD FASHIONED TOMATO SOUP CAKE

Steps:

• Pre heat oven to 350 degrees.
• cream butter and sugar together until light and fluffy.
• sift together flour and all spices with baking soda in separate bowl.
• Add tomato soup to creamed butter mixture - rinse can with small amount of water. Gradually add in dry ingredients. Stir in raisins. I remember her baking these in greased loaf pans. She doesn't list a specific time for doneness but notes that top should be well done and toothpick should come out clean.

TOMATO CAKE

Steps:

• Cream together shortening and sugar then add in tomato soup. Sift together dry ingredients and mix into wet ingredients. Add in raisins.
• Pour into loaf greased loaf pan and bake for 40-50 minutes at 375°F.

TOMATO CAKES

Steps:

• Place the tomatoes, onion and crackers into a large bowl. Season with salt and pepper, and mix thoroughly. Cover, and let stand for about 15 minutes. This will allow the crackers to soak up the juices from the tomato. The mixture should set up to be a stiff paste.
• Heat oil in a large skillet over medium-high heat. Form the tomato mixture into patties, and place in the hot oil. Fry the patties, flipping only once, until golden on both sides.

TOMATO SOUP CAKE I

Steps:

• Combine the tomato soup and the soda in a bowl, and let it stand.
• Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
• Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

VERY SPECIAL TOMATO SPICE CAKE

Steps:

• In a small bowl, thoroughly mix the tomato sauce and soda.
• In a mixing bowl, combine flour, sugar, baking powder, spices and salt. Mix in tomato sauce and soda mixture. Stir in eggs, oil, nuts, raisins and fruit juice. Mix well. Pour batter into greased 10 inch bundt or tube pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Cool cake in pan for 15 minutes, and then turn out on serving plate. Dust top with confectioners' sugar.

FRESH TOMATO CAKE

Steps:

• Cream sugar and butter.
• Add eggs.
• Add sifted dry ingredients, mixing well.
• Stir in tomatoes, nuts, dates, and raisins.
• Put into prepared 9x13 inch baking pan or Bundt pan.
• Bake in preheated 350 F oven for 35 minutes, or until cake tests done.
• Frost with your favorite cream cheese frosting when cool.

TOMATO SOUP CHOCOLATE CAKE

Steps:

• Preheat oven to 350 deg. Grease and flour A 9"x13" pan or a Bundt pan.
• Cream together butter and sugar. Add eggs, and beat until fluffy.
• Whisk together dry ingredients.
• Mix tomato soup and water.
• Add dry ingredients and soup mixture alternately to creamed mixture. Fold in nuts.
• Pour into pan and bake 30 minute in 9x13" pan, or 40 minute in Bundt pan.
• Mix the glaze ingredients until smooth, and spread on cake when just slightly warm.

TOMATO SOUP CAKE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
• In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.
• Bake for 30 to 35 minutes. Cool.
• Beat cream cheese and confectioners sugar together until smooth. Frost the cake.