Spiced Green Tomato Bundt Cake


  • 1 cup green tomatoes chopped
  • 1/4 cup raisins golden or green Iranian
  • 60 gm salted butter (un is also fine)soft and at room temperature
  • 1/4 tsp salt (only if using uned butter)
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 tsp masala chai powder
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • powdered sugar for dusting (optional)

INSTRUCTIONS
  • Iranian green raisins are small with a greenish colour and delightfully sweet. The Indian green raisins are also pretty good. You can also use golden raisins or what you have on hand.
  • In a bowl, beat the butter and sugars with an electric mixer, for a couple of minutes. Add the egg and vanilla extract and beat well. Sift together 1 cup of the flour, baking soda, baking powder and chai masala powder. Add this to the mixture in the bowl and beat, on medium speed, till well mixed.
  • Take another bowl and put the chopped tomatoes and raisins in it. Add the remaining 1/2 cup of flour and mix, using a wooden spoon, till the flour has coated the tomatoes well. Add this mixture to the batter in the other bowl and fold in till well mixed using a wooden spoon. The mixture will be quite thick.
  • Scrape this mixture into a very well buttered and floured bundt/ tube pan (mine is small - a 4 cup bundt pan) and smoothen the top.
  • Bake at 180C (350F) for 40 to 50 minutes still a skewer inserted into the cake comes out clean. Cool in the tin for about 10 minutes. Then unmould the cake. Cool on a rack. Cover with sugar glaze, dust with powdered sugar or leave plain as the cake has enough flavour to not want any further additions.