A sweet spice cake that is kept extra moist with the unexpected addition canned tomatoes! The flavor is sweet and complex with a bite of acid from the tomatoes. So wonderful for a Summer party or picnic, or just to snack on at home.


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Serves 12

For the cake:

2 cups of puréed Muir Glen Organic Whole Peeled Tomatoes (use a 28 ounce can)

4 eggs

2 cups sugar

1/4 cup molasses

1 cup vegetable oil

4 cups flour

1 1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons nutmeg

3 teaspoons cinnamon

1 1/2 teaspoon ginger

For the glaze:

1 1/2 cups confectioners' sugar

3 to 4 tablespoons milk or water

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

  1. Preheat oven to 350F.
  2. Line a 9x9 pan with parchment paper and grease it with vegetable oil.
  3. Place the tomatoes in a blender or food processor and purée until smooth. Measure out 2 cups. (use the rest for tomato sauce!)
  4. Beat eggs, sugar and molasses until smooth.
  5. Add oil, mix and then add flour, baking soda, salt and spices. Mix well.
  6. Add tomatoes and mix it all together until smooth.
  7. Pour into pan and bake for 65-75 minutes or until firm to the touch.
  8. Let it cool completely on a wire rack.
  9. For the glaze, place the sugar and cinnamon in a bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

TIP:

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A sweet spice cake that is kept extra moist with the unexpected addition canned tomatoes! The flavor is sweet and complex with a bite of acid from the tomatoes. So wonderful for a Summer party or picnic, or just to snack on at home.
Photography by Paul "Sweet Paul" Lowe

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