1 cup (2 sticks) butter, softened
2 ½ cups sugar
3 large eggs
3 cups all purpose flour
1 ¼ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
2 ½ cups diced green tomatoes (approximately ¼ inch)
1 cup golden walnuts
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan. To flour, use a small amount of the combined dry ingredients rather than just flour.
Cream butter with an electric mixer. Add sugar, and cream again. Add eggs, one at a time, combining well after each addition.
In a separate bowl combine flour, cinnamon, baking powder and nutmeg. Add the dry ingredients to the butter mixture, a little at a time. Be sure each addition is well incorporated,
scraping the bottom of the mixing bowl with a rubber spatula, before adding more. The batter needs to be soft and creamy.
Stir in green tomatoes, walnuts and raisins. Do not turn the mixer on as it will break these ingredients into tiny pieces.
Spoon the batter into the prepared pan. Bake for 1 hour 10 minutes or until a tester comes out clean. Remove pan from the oven and cool on a wire rack for 10 minutes. Remove from
pan and let cool completely.
This cake will be moist, sweet and flavorful even without icing. If you plan to enjoy it with your morning cup of tea you may want to forego the icing. To serve as a dessert, spoon
Browned Butter Glaze over the top of the cooled cake.
Browned Butter Glaze
½ cup butter (1 stick)
1 cup powdered (confectioners) sugar
Melt butter in a medium saucepan over low-medium heat. Cook about 6 minutes until butter is slightly browned. Whisk in powdered sugar until it is completely incorporated and smooth.