Roma Tomato Cake

1 cup butter, softened

2 cups granulated sugar

1/2 cup brown sugar

3 large eggs, warmed in hot water

3 cups flour

1 teaspoon each, salt and baking powder

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

2-1/2 cups diced fresh Roma tomatoes

1 cup raisins, chopped

Lemon glaze (recipe at right)

1. Spray cooking spray on 9×13-inch baking pan. Heat oven 350 degrees.

2. Beat butter and sugar with electric mixer until creamy. Add eggs one at a time, beating well after each. Stir dry ingredients in medium bowl. Gradually add 3/4 of flour to butter, beating well. Stir raisins into remaining flour. Stir raisin mixture into butter mixture with tomatoes until well blended.

3. Spread evenly in prepared pan. Bake 40 to 45 minutes until a toothpick comes out clean. Cool 10 minutes and glaze with Lemon Glaze. Cool in pan.

Lemon Glaze: 3/4 cup powdered sugar, 1 tablespoon lemon juice. Whisk sugar and lemon juice until smooth. Brush over warm cake. Cover and store at room temperature or refrigerate to keep longer.

Makes 12 to 16 servings.

Lenore Klass of the Kaua‘i Association of Family and Community Education, creator of the Roma Tomato Cake recipe, said this year’s special vegetable is the Roma tomato and the recipe was created to show what can be done with it.

She had samples for shoppers at the Kaua‘i Community Market, coordinated by the Kaua‘i County Farm Bureau at Kaua‘i Community College.

The Kaua‘i County Farm Bureau Fair runs from Thursday through Sunday at the Vidinha Stadium parking lot. Visit for more information.


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