I told you I was working on a dessert. Allow me to insert, I so rock!, at this point in the post. Thank you.
To be honest I was very hesitant to even taste this. I mean unripe, green tomatoes in a cake! And I am so much the texture girl. I refuse to eat things prepared a certain way because of the texture. Tomatoes are one such food item. And that would be why Husband calls me spoiled. However, I closed my eyes and, this cake turned out just wonderfully.
2 cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup plus 2 tablespoons butter, softened
2 cups white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 very firm medium sized unripe tomatoes, diced
confectioners' sugar for dusting
Preheat oven to 350F (175C). Butter a loaf pan.
Whisk together flour, spices, and salt. Set aside.
Cream together butter and sugar.
Beat in 1 egg at a time, mix in vanilla.
Stir together the baking soda and warm water, stir into the sugar mixture.
Fully incorporate the diced tomatoes.
Gently fold the flour mixture in with the sugar/butter batter. Blend well. Batter should have a whipped look and feel. Do not over mix. The batter will be thick.
Pour batter into prepared pan.
Bake 1 hour 10 minutes - 1 hour 20 minutes, or until a tester comes out clean. Cool in pan on its side for 10 minutes. Turn out onto a wire rack. Dust with powdered sugar. Serve warm. (the cake seems to become sweeter as it cools. I might cut the sugar back by 1/2 a cup)