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Red cake for Canada Day!

Sudbury Living Magazine June 8, 2017 Savour Sudbury No Comments


Great Canadian Heinz Ketchup Cake
(Tastes like carrot cake without the work.)

2 cups (500 mL)     all-purpose flour
2 tsp (10 mL)     baking powder
1 1/2 tsp (7 mL)     cinnamon
1 tsp (5 mL)     baking soda
1/2 tsp (2 mL)     ground nutmeg
1/2 tsp (2 mL)     ground ginger
1/2 cup (125 mL)     Heinz Tomato Ketchup
1/2 cup (125 mL)     water
2 tbsp (30 mL)     red food colouring
3/4 cup (175 mL)     butter, softened
1 1/2 cups (375 mL)     packed dark brown sugar
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 (about 1 lb/500g bag)

Preheat the 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 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.



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°F (180°C) oven for 20 to 25 minutes or until tops spring back when touched lightly.

Twist 2     Substitute 4 cups (1 L) 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.

Nutritional Information:

Per Serving:

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