The Great Canadian Ketchup Cake
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)
1/2 cup (125 mL) sprite
3/4 cup (175 mL) butter, softened
1 1/2 cups (375 mL) packed dark brown sugar
Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. Stir the ketchup and sprite 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. Pour the batter into the Dutch oven. Bake until the centre springs back when touched lightly. Cool the cake for 15 minutes before turning onto a rack to cool completely.
This cake could've been a whole lot better had it been baked evenly throughout. Parts of it were burnt, while other parts were undercooked. Take great care when baking cakes with the Dutch oven.
If the batter is too thick, don't be afraid to add some water to thin it out a bit. If it's too runny, add some more flour.
If you are planning to use this recipe on a trip, it's very easy to mix the dry ingredients together while packing.
People will be more willing to have a piece if you don't mention that one of the ingredients is ketchup, but be sure to tell them after to see the looks on their faces!