Great Canadian Heinz Ketchup Cake

In honor of Canada Day (today, July 1) this week's recipe comes to us straight from the great white north. A few weeks ago my friend Stacie found this recipe for ketchup cake on Heinz Canada's website and I knew I just had to try it out. And I think if you wanted to throw some blueberries on top for decoration, this could totally work July Fourth celebrations, for those of us in the US.

Now before you get all worried about eating a cake with ketchup in it, don't. The recipe only calls for 1/2 cup of it, and includes cinnamon, nutmeg, and ginger, so you really can't taste the ketchup at all. It's really just another spice cake recipe with a wicked-tasty cream cheese frosting.

The recipe follows, and you can go to its source for more details about the cake's origins and fun ketchup facts. Here's what my cake looked like before my co-workers devoured it all:

2 cups (500 mL) All-purpose flour
2 tsp (10 mL) Baking powder
1 1/2 tsp (7 mL) Ground cinnamon
1 tsp (5 mL) Baking soda
1/2 tsp (2 mL) Each ground nutmeg and ginger
1/2 cup (125 mL) Heinz Tomato Ketchup
1/2 cup (125 mL) Water
2 tbsp (30 mL) Red food coloring
3/4 cup (175 mL) Butter, softened
1 1/2 cups (375 mL) Dark brown sugar, packed
2 Eggs

6 oz (175 g) Brick-style cream cheese, softened
3/4 cup (175 mL) Butter, softened
1 tsp (5 mL) Vanilla extract
4 cups (1 L) Icing sugar

Preheat oven to 350 F (180 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 coloring 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 one minute.
Divide the batter evenly between the prepared pans.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
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.

For the nutrition info and to see how to make some healthy substitutions for this recipe check out my note on Facebook here

Ketchup on FoodistaKetchup

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