1 cup butter, softened
2 ½ cups sugar
3 large eggs
3 cups flour
1 ¼ tsp. ground cinnamon
1 tsp. baking powder
1 tsp. sal
½ tsp. ground nutmeg
1 ½ cups diced green tomatoes
1 cup golden raisins (optional)
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Grease and flour a 12 cup bundt pan.  Beat butter and sugar with an electric mixer until creamy.  Add eggs, one at a time, beating well after each addition.  In medium bowl, combine dry ingredients.  Gradually add to butter mixture.  Stir in tomatoes, raisins and walnuts.  Spoon batter into prepared pan.  Bake for 70 to 75 minutes or until tester inserted into center comes out clean.  Let cool in pan on wire rack for 10 minutes.  Remove from pan and let cool completely.  Spoon Brown Butter Icing over cake.

Brown Butter IcingIn a medium saucepan melt ½ cup butter over low heat.  Cook 6 to 8 minutes or until butter is lightly browned.  Whisk in 1 cup confectioners sugar until smooth