Fresh Tomato Desert Cakesugarless Recipes

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 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.

SWEET BAKED TOMATO (DESSERT)

Steps:

• Preheat oven to 375 degrees.
• Slice tops off tomatoes and remove insides, leaving shells intact.
• Turn shells upside down and drain on paper towels.
• Mix together rest of ingredients except apple juice.
• Stuff tomatoes with this mixture.
• Put tomatoes in a deep baking dish and pour the apple juice in bottom.
• Bake for 30 minutes.
• Remove tomatoes with slotted spoon and chill.
• Reduce apple juice on top of stove until it becomes syrupy, then chill.
• Spoon sauce over tomatoes when serving.

TOMATO CHOCOLATE CAKE

Steps:

• 1. Preheat oven 325
• 2. Blanch, core and peel your tomatoes. You will need 2 cups of tomatoes. Take your 2 cups of tomatoes and puree them with a food processor. Set aside.
• 3. Take 3 tbs of the flour out of the 1 1/2 cups of flour. You can put the 3 tbs of flour back into the bag of flour. Replace the 3 tbs of flour with the corn starch. Shift the flour and corn starch together. Use one of the old time shifters that looks like a can with a screen on the bottom. The more you shift the flour and corn starch the better. This will make the cake light and fluffy.
• 4. In a bowl blend together: Brown Sugar, Butter, Vanilla, Eggs and 4 oz of Cream Cheese. Blend until smooth.
• 5. Add all dry ingredients include the puree tomatoes. Mix for 3 - 4 min.
• 6. Spray your baking dish with a nonstick spray. I usually don't flour my pans. You can if you prefer. 2 8 inch pans will take around 45 min to bake. Check with a toothpick. The cake will be super moist so you will not be able to use the touch on top of the cake method. Because the cake will not spring back up when you touch the top of the cake.
• 7. Remove from oven and place on a cooling rack to cool before frosting.
• 8. Frosting: Blend Butter, Vanilla and Cream Cheese. Add Powder Sugar and Chocolate. Add Milk. You may want more or less milk depending on how stiff you like your icing. Blend until light and fluffy.
• 9. Keep the frosting in the refrigerator while the cake finishes cooling.
• 10. Frost the cake in the center and top only. Let the Yum begin!!

FRESH TOMATO DESERT CAKE..SUGARLESS

Steps:

• 1. Pre-heat oven to 325 F. Butter and flour a 9 inch cake pan. Set aside. In a bowl whisk together oil and egg. Add tomatoes and vanilla. Set aside. In a second bowl, mix remaining ingredients, exceptwhipped cream.
• 2. In a second bowl, mix remaining ingredients, except the whipped cream! Fold into first mixture. Pour into baking pan. Bake in oven 50 minutes. Garnish and serve wth whipped cream... Enjoy the cake..... From a box of saved recipes......Nancy 7/5/12