Recipes Everyday Cooking Great Canadian Heinz® Ketchup Cake 4.1 (17) 13 Reviews 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. Recipe by Heinz Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 12 Yield: 1 cake Jump to Nutrition Facts 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 Frosting 6 ounces brick-style cream cheese, softened ¾ cup butter, softened 1 teaspoon vanilla extract 4 cups icing sugar Directions 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. Twists: Twist 1: Make jumbo cupcakes by spooning equal amounts of the batter into a lined, 12-cup muffin pan (grease the top of the pan well to release the cupcakes). Bake in 350 degrees F (180 degrees C) oven for 20 to 25 minutes or until tops spring back when touched lightly. Twist 2: Substitute 4 cups of your favourite purchased vanilla or cream cheese frosting for the frosting recipe provided. Twist 3: Mask any frosting imperfections by pressing feather-strip or shredded coconut into the frosting before it sets. Twist 4: Leave the top of the cake unfrosted and coat evenly with seedless raspberry jam. Garnish the edge where the jam and frosting meet with coconut or a circle of piped frosting. I Made It Print Nutrition Facts (per serving) 624 Calories 29g Fat 89g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 624 % Daily Value * Total Fat 29g 37% Saturated Fat 18g 90% Cholesterol 108mg 36% Sodium 506mg 22% Total Carbohydrate 89g 32% Dietary Fiber 1g 3% Total Sugars 68g Protein 5g Calcium 98mg 8% Iron 2mg 9% Potassium 98mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved