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Wednesday, September 22, 2010

Ketch Up Cake

Was reading an article by Jennifer Hansen  Heart & Soul, Arkansas Democrat /Gazette the other day and she said something that really hit close to home...seems Hansen had been retreating and rebuilding her life the last few years following a painful divorce. However, these days she has slowly and tentatively reached back out to her friends and states she cannot believe their willingness to pick right up where they left off. Hummmm...wonder where she got her friends. Sounds like the perfect little world I often dream of. You know, the world where family, as well as friends, allow you necessary alone space for sorting out life's gory little mishmash we are all handed from time to time.  Oh well, cynical me...but I do think I will send a couple of emails and attempt to pick up where I left off with a couple of friendships that I have neglected over the last few years while rebuilding my own life...will let you know if I get any positive responses. And if any of these relationships kick back on...how about a Heinz Ketch Up Cake to catch up with old friends/family and new beginnings! Sounds like a perfect little world...
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
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.
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