Ketchers Mitts And Layovers Cake Recipes

GREAT CANADIAN HEINZ® KETCHUP CAKE

Steps:

• Preheat the oven to 350 degrees F (180 degrees 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.

ANN ROMNEY'S MEATLOAF CAKES

Steps:

• For the meatloaf cakes: Heat oven to 350 degrees. In a large mixing bowl, combine the ground beef, crumbled bread or bread crumbs, egg, onion, lemon juice and seasoned salt. Mix lightly but thoroughly and shape into six small loaves. Space evenly on a baking sheet and bake for 15 minutes; meanwhile, prepare the sauce.
• For the sauce: In a small bowl, mix together the ketchup, brown sugar, mustard, cloves and allspice. When the meatloaf cakes have baked for 15 minutes, brush each loaf with sauce and return to the oven. Continue to bake until the meatloaf cakes are 165 degrees in the center when tested with an instant-read thermometer, about 20 more minutes. If desired, serve with scalloped potatoes and steamed vegetables. Pass additional sauce separately.

KETCHERS MITTS AND LAYOVERS CAKE

Steps:

• .Buy a new washing up bowl.
• soak the dried fruit in leftover tea from the teapot for 24hours.
• soak the cherries in brandy.I keep in an airtight container and enjoy sniffing from time to time.
• Line a 9 inch tin with two layers of greaseproof paper and grease the paper.
• Strain the soaking fruit retaining the cherry brandy for feeding the cake when cooked.Mix the fruit with the flour salt and spice.
• Cream the butter and sugar in your nice new washing up bowl.
• Beat in eggs one at a time.
• Stir in fruit and flour.
• Add nuts.
• add a little milk if necessary to achieve a dropping consistency.
• Add coffee.
• Put mixture in tin and smooth over.
• Bake for 1.5 hours at gas mark 2.
• Reduce to gas mark 1/2 for 1.5 hours.
• finish at gas mark 1/4 allowing 5 to 5.5 hours altogether.
• Have friends in for coffee while its cooking.
• Cool in tin.
• feed with saved cherry brandy until all the brandy has gone.Can be done in a week but is better done over longer.
• Ice as desired.