1 C. (2 sticks) butter, brought to room temperature
2 C. sugar
3 large eggs
Zest and juice of one medium orange, any kind
3 C. all-purpose flour (preferably from Big Spring Mill in Elliston, Va.)
1.5 tsp. cinnamon
½ tsp. nutmeg
1 tsp. baking powder
1 tsp. salt
2 C. green tomatoes, finely diced
½ C. chopped dates
½ C. golden or regular raisins
1 C. black walnut pieces (but English walnut or pecan pieces will do in a pinch)
1 C. browned butter icing (recipe follows)
Special equipment: Hand or stand mixer and a tube or bundt cake pan.
Preheat oven to 350 degrees, grease and flour a cake pan.
Beat butter and sugar together in a large bowl until creamy, add three eggs, beat again until mixture is light colored and airy (about 3 minutes). Add orange zest and juice and beat again for about 20 seconds, set wet mixture aside. In a separate bowl, gently whisk together flour, cinnamon, nutmeg, baking powder and salt.
Add flour mixture to butter mixture one cup at a time, beating the batter between additions. Stop to scrape down sides of bowl with a rubber spatula as needed. When the flour has been combined, gently fold in the green tomatoes, dates, raisins and nuts. Pour into prepared cake pan and bake for about 80 minutes. It’s done when a skewer or small knife inserted in the middle of the cake comes out clean. It’s ok if a few crumbs stick to the skewer, but no wet dough should appear.
Let the cake cool on a rack in its pan for 30 minutes, then carefully turn the cake out onto the cooling rack. When it is completely cooled (about 30 minutes longer), transfer to a serving plate and glaze with browned butter icing.
Browned butter icing
½ C. (1 stick) butter
1 C. powdered sugar
Melt butter in a medium saucepan over medium-low heat until it just begins to brown (8-10 minutes). Off heat, whisk in sugar until the mixture is smooth and creamy. Drizzle over cake and serve.
This cake will keep for 3 days covered on the counter or up to a week in the refrigerator.
Read the related essay, The weirdest cake I ever made….
Tags: cake, desserts, green tomatoes
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