You don't have to be a great baker to make this easy spice cake! It's a cinch to make—and as nutty, moist and delicious as you could possibly want.
What You Need
Original recipe yields 16 servings
2 cups flour
1-1/4 cups sugar
1-1/2 tsp. baking soda
1/2 tsp. CALUMET Baking Powder
1/2 tsp. salt
1 tsp. ground nutmeg
2/3 cup shortening
1 cup milk
2/3 cup HEINZ Tomato Ketchup
3 egg s
1/2 cup chopped PLANTERS Walnuts
zest from 1 lemon
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Let's Make It
Heat oven to 350°F.
Combine flour, sugar, baking soda, baking powder, salt and nutmeg.
Beat shortening in large bowl with mixer until creamy. Gradually beat in milk, then ketchup until well blended. Add eggs; beat 2 min. Gradually add flour mixture, mixing well after each addition. Stir in nuts and lemon zest.
Pour into 2 greased and floured 8-inch round pans.
Bake 30 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
Prepare recipe as directed, except bake cake in 13x9-inch pan and increase the baking time to 40 min. or until toothpick inserted in center comes out clean.
Fill and frost stacked cooled cake layers with your favorite buttercream or cream cheese frosting.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.