Easy Recipe Finder
Recipe Feeder
FOR THE CAKE:
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp round cinnamon
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup Heinz Tomato Ketchup
1/2 cup water
2 tbsp red food coloring
3/4 cup butter, softened
1 1/2 cups packed dark brown sugar
2 eggs
FOR THE FROSTING:
6 oz cream cheese, softened
3/4 cup butter, softened
1 tsp (vanilla extract
4 cups icing sugar (about 1 lb/500g bag)
TO MAKE THE CAKE:
Preheat the oven to 350 degrees F (180C). Grease two
9-inch 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 1 minute. Divide
the batter evenly between the prepared pans.
Bake for 30 minutes or until the center springs back
when touched lightly. Cool the cakes for 15 minutes
before turning onto a rack to cool completely.
TO MAKE THE 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.
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp round cinnamon
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup Heinz Tomato Ketchup
1/2 cup water
2 tbsp red food coloring
3/4 cup butter, softened
1 1/2 cups packed dark brown sugar
2 eggs
FOR THE FROSTING:
6 oz cream cheese, softened
3/4 cup butter, softened
1 tsp (vanilla extract
4 cups icing sugar (about 1 lb/500g bag)
TO MAKE THE CAKE:
Preheat the oven to 350 degrees F (180C). Grease two
9-inch 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 1 minute. Divide
the batter evenly between the prepared pans.
Bake for 30 minutes or until the center springs back
when touched lightly. Cool the cakes for 15 minutes
before turning onto a rack to cool completely.
TO MAKE THE 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.