Cake Ingredients:
2 cups All-purpose flour
2 tsp Baking powder
1 1/2 tsp Ground cinnamon
1 tsp Baking soda
1/2 tsp Ground nutmeg
1/2 tsp Ground ginger
1/2 cup Ketchup
1/2 cup Water
2 tbsp Red food coloring
3/4 cup Butter, softened
1 1/2 cups Dark brown sugar, packed
2 Eggs
Frosting Ingredients:
6 oz Brick-style cream cheese, softened
3/4 cup Butter, softened
1 tsp Vanilla extract
4 cups Confectioners sugar
Preheat oven to 350 F.
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 coloring 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 one minute.
Divide the batter evenly between the prepared pans.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
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.
A Dash of Nutmeg 