Tomato cake
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Blocks butter | |
| 2 | cups | Sugar |
| 4 | Eggs | |
| 3 | cups | Cake flour |
| 1¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground cloves |
| 1 | can | Tomato sauce combined with |
| ½ | can | Water Filling-- |
| ½ | cup | Milk |
| 4 | tablespoons | Cornstarch |
| ¾ | cup | Sugar |
| ¼ | teaspoon | Salt |
| ¾ | cup | Coconut milk Frosting-- |
| 1 | cup | Sugar |
| ½ | cup | Water |
| 1 | Egg white | |
| ½ | teaspoon | Vanilla |
| ½ | teaspoon | Baking powder |
| Harriet Achong Li | ||
Directions
Cream butter and sugar. Fold in eggs one at a time. Sift together dry ingredients three times. Then add to creamed mixture alternately with tomato sauce. (Can size of tomato sauce not given). Begin and end with flour mixture. Bake at 350 degrees for 35-45 minutes.
Yield, 2 9" cakes.
Filling: Scald milk in double boiler. Add cornstarch, sugar and salt, stirring constantly. When thickened add coconut milk.
Frosting: Boil sugar and water til syrup spins a thread. Pour very slowly over beaten egg white and beat until smooth. Add flavoring and baking powder. Allow to settle befroe spreading. Top with freshly grated coconut.
St. Ann's Altar and Rosary Society, Kaneohe, HI, April 1972