*  Exported from  MasterCook  *
 
                       TOMATO GINGER UPSIDE-DOWN CAKE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes                            Cyberealm
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Stick butter, melted
    1       tb           Grated fresh ginger
    6       tb           Light brown sugar
    3                    Ripe tomatoes, skinned,
                         Seeded & sliced 1/4 inch
                         Thick
    1                    Stick butter
    1 1/2   c            Brown sugar
      1/2   c            Molasses
    2 1/2   c            Unbleached white flour
    2       ts           Baking powder
    1       tb           Ground ginger
      1/2   ts           Ground cloves
    1       c            Buttermilk
 
   Preheat oven to 350 F.  Combine the melted butter with
   the ginger and sugar and spread evenly on the bottom
   of a 10 x 14 inch baking pan. Cover with tomato
   slices.  Meanwhile, in a mixer, cream the butter with
   the brown sugar and molasses.  In another bowl, sift
   together the flour, baking powder and spices.  Add
   flour mixture, alternately with the buttermilk to the
   creamed butter and sugar.  Pour batter over tomatoes
   in baking pan. Bake for approximately 40 minutes, or
   until a toothpick comes out clean when testing the
   center of the cake. Remove from the oven, loosen outer
   edges with a knife and invert onto a platter larger
   than the baking pan. Let stand at least 5 minutes
   before trying to remove the pan. Serve warm with
   whipped cream or vanilla ice cream.
   
   From:  Tomatoes, A Country Garden Cookbook by Jesse
   Ziff Cool, Collins Publishers, San Francisco, 1994.
   
   Typed for you by Loren Martin, Big Cabin, OK (home of
   the buffalos!)
  
 
 
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