Tomato Sauce Spice Cake

How To Make a Moist Spice Bundt Cake with Cream Cheese Frosting

© Jackie Milligan

Aug 11, 2009

Tomato sauce in a cake may sound wrong but don't be too quick to judge. Just like apple sauce or zucchini, the tomato adds moisture to the cake allowing the removal of oil and cutting down on fat and calories. Not to worry, this cake is definitely big on taste. Anyone who likes spice cake should definitely try this recipe.

Of course no spice cake would be complete without cream cheese frosting. A recipe for spiced cream cheese frosting follows the cake recipe. The frosting can be left off for a lower fat treat or for lunch boxes.

Tomato Spice Cake:Ingredients:

• 2 c flour
• 1 c granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 1 large egg
• 2 tbsp butter
• 8 oz can tomato sauce
• 1/3 c orange juice
• 1 c chopped pecans
• 1 c chopped dates or dried figs

Mixing Instructions:

1. Preheat oven to 350
2. While oven is heating combine tomato sauce, orange juice and sugar in a large bowl. Whisk to incorporate.
3. Add room temperature butter and egg to tomato mixture and whisk.
4. In a large bowl, combine all dry ingredients except nuts and fruit. Stir to combine.
5. Stir dry mixture into liquid a little at a time, mixing well after each addition.
6. Mix in nut and dried fruit.
7. Pour batter into a non stick bundt pan or grease and flour a tube pan. (10 inch pans work best)
8. Bake at 350 for 50 to 60 minutes until a wooden pick inserted into center comes out clean.
9. Allow cake to cool before frosting.

Spiced cream cheese frosting:

• 8 oz cream cheese
• 1/4 c butter (softened)
• 1/2 c heavy cream
• 1/4 c firmly packed brown sugar
• 1 c sifted confectioners sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp ginger

Mixing Instructions:

1. Cream butter and cream cheese together in a large bowl.
2. Sift in brown sugar and confectioners sugar a little at a time using an electric mixer.
3. Mix in heavy cream.
4. Add vanilla and spices mixing well to incorporate.
5. Cover and refrigerate to firm slightly. Do not over chill or cake will crumble when frosting is applied.

Tomato Sauce Spice Cake is a wonderful addition to a brunch table and it goes great with chi tea or a cup of hot chocolate.

It keeps well in the freezer - unfrosted - for up to 3 months, if well wrapped.

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