Saturday, November 17, 2012
Something Strange and Something Different
In all my years of baking cakes, pies and many other types of desserts. I have never dreamt of doing something as strange and different as this.
The idea for this cake, came from a friend who has completely loss his mind (maybe I lost mine instead). When it was suggested, I thought at first was YUCK!!!!
But then my curiosity got the best of me and I had to try it. I know it’s not the traditional style of baking, but I have always been a non-traditional cook in the kitchen.
Now I know you are saying that it is nothing more than a red velvet cake. But read the recipe and see if you can spot the strange secret that this cake holds. At the end of this blog post, I will provide you the name of this cake.
Think a traditional Red Velvet Cake (complete with cream cheese frosting) with a little extra something.
2 c. flour
2 tsp. baking powder
1 ½ tsp. cinnamon
1 tsp. baking soda
½ tsp. ground nutmeg
½ tsp. ground ginger
½ c, Tomato Ketchup
½ c. water
1 tbsp. red food coloring
¾ c. butter softened
1 ½ c. packed dark brown sugar
6 oz. brick-style cream cheese, softened
¾ cup butter softened
1 tsp. vanilla extract
4 c. confectioner's sugar
Preheat the oven to 350.
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. In a separate bowl, combine Ketchup, water, and red coloring. Set aside.
In a large bowl using an electric mixer, beat the butter and then blend in the sugar until smooth. Beat in the eggs. Add the flour and Ketchup mixtures and 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.
With an electric mixer on medium speed, beat the cream cheese, butter, and vanilla for 2 minutes or until smooth. On low, gradually beat in the sugar, scraping the bowl as needed. Beat on high until fluffy.
Frost between the cake layers and over the sides and top of the cake.
Big Red Ketchup Cake
Have you found the strange secret the cake holds? It’s KETCHUP!
But like the saying goes, “Try it, You’ll like it”!