Description
Ketchup in a cake? Created to celebrate Heinz 100th Anniversary in Canada, this show-stopping cake tastes as good as it looks. If you are a fan of carrot cake, you’ll want to try this recipe.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup Heinz Tomato Ketchup
- ½ cup water
- 2 tablespoons red food colouring
- ¾ cup butter, softened
- 1 ½ cups packed dark brown sugar
- 2 eggs
- 6 ounces brick-style cream cheese, softened
- ¾ cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups icing sugar
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper. Stir the flour with the baking powder
- cinnamon
- baking soda
- nutmeg and ginger into a bowl. Stir the ketchup
- water and colouring in a separate bowl. Set aside.
- Beat the butter and blend in the sugar in a large bowl until smooth. Beat in the eggs. Add the flour mixture and ketchup mixture. Beat on low
- scraping down the bowl as needed
- until combined. Increase the speed to medium-high and beat for 1 minute. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until the centre springs back when touched lightly. Cool the cakes for 15 minutes before turning onto a rack to cool completely.
- Frosting: Beat the cream cheese
- butter and vanilla on medium speed for 2 minutes or until smooth. Gradually beat in the sugar on low
- scraping the bowl as needed. Beat on high until fluffy. Frost between the cake layers and over the sides and top of the cake. Makes 12 servings.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 12