Fresh Tomato Spice Cake: A Summertime Sweet

Preheat oven to 350 F. Line a 9 by 13" cake pan with parchment paper; grease parchment and inner sides of pan. Wash the tomatoes and cut the stem spot off each of them, then slice into fourths and place in food processor. Puree until liquidy and even in consistency; little flecks of colored skin are welcome. Measure out 2 and 2/3 cups; set aside. (Use remainder as you wish.)
In a large bowl, beat the eggs, sugar and molasses until smooth and even in color. Beat in the oil until incorporated. Sift all remaining dry ingredients over the egg mixture. Begin to fold in the dry ingredients, gradually adding the measured tomato puree. Scrape sides and bottom of bowl with spatula; mix until batter is even.
Pour into prepared pan, smoothing the surface with spatula. Bake for 35-45 minutes, until center tests clean with a toothpick and no longer jiggles. Let cool completely in pan, then transfer to a large plate or cutting board, removing parchment.
While a dusting of spiced powdered sugar or decadent cream cheese frosting are equally delicious, I like to opt for the easy, pretty glaze noted above doing the following: Sift powdered sugar and spices into a bowl. Whisk in lemon juice and mix until smooth, adding more lemon juice by the teaspoon if too thick. Drizzle diagonally over cake using a pastry bag, plastic bag with a small hole cut in its corner, or a spoon or fork. Let icing dry before serving.