Tomato ketchup cake

For a surprising treat, the tomato ketchup cake is sure to tantalise your tastebuds!

• Preparation: 20 mins
• Cooking: 30 mins
• Serves: 12

What you need:

• 450g plain flour, sieved
• 2tsp baking powder
• 1 1/2tsp cinnamon
• 1tsp bicarbonate of soda
• 1/2tsp ground nutmeg
• 1/2tsp ground ginger
• 125ml Heinz Tomato Ketchup
• 125ml water
• 2tbsp natural red food colouring
• 175g butter, softened
• 350g dark brown sugar
• 2 eggs

Frosting

• 175g cream cheese, softened
• 175g butter, softened
• 1tsp vanilla essence
• 500g icing sugar

What you do:

1. Preheat the oven to 180°C.
2. Grease two 23 cm round cake tins and line the bottoms with baking parchment.
3. Mix the flour, baking powder, cinnamon, bicarbonate of soda, nutmeg and ginger into a bowl.
4. Stir the Heinz Tomato Ketchup, water and colouring in a separate bowl. Set aside.
5. Beat the butter and sugar in a large bowl until smooth.
6. Beat in the eggs, gradually.
7. Add the flour mixture and ketchup mixture.
8. Beat slowly, scraping down the bowl as needed,until combined.
9. Beat at high speed for 1 minute.
10. Divide the batter evenly between the prepared cake tins.
11. Bake for 30 minutes or until the centre springs back when touched lightly.
12. Cool the cakes for 15 minutes before turning onto a rack to cool completely.

Frosting:

1. Beat the cream cheese, butter and vanilla for 2 minutes or until smooth.
2. Gradually beat in the sugar, scraping the bowl as needed.
3. Beat at high speed until fluffy.
4. Fill between the cake layers and over the sides and top of the cake.

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