Tomato Juice Cake

By carmen-2

Ingredients

• Frosting:
• 11/4 Cups white flour
• 1/2 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. CINNAMON
• 1/4 tsp. GROUND CLOVES
• 1/4 tsp. GROUND NUTMEG
• 1/2 tsp. GROUND ALLSPICE
• 1/3 Cup butter, softened
• 1/4 Cup applesauce
• 3/4 Cup sugar
• 2 large eggs
• 1 Cup tomato juice
• 1/2 Cup golden raisins (optional)
• 1/2 Cup walnuts, finely ground (optional)
• 3 oz. cream cheese, room temperature
• 1/2 Cup butter, (1 stick), room temperature
• 1 tsp. PURE VANILLA EXTRACT
• 3/4 Cup powdered sugar)

Details

Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 350°. In a medium bowl, combine the flour, baking soda, baking powder, salt and SPICES; set aside. In a large bowl, beat together the butter, applesauce and sugar until smooth; beat in the eggs one at a time. Add the flour mixture alternately with the tomato juice, beating until smooth and well blended. Stir in the raisins and ground walnuts, if desired. Pour into a greased 9x13-inch baking dish. Bake at 350° for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting. For the frosting: In a medium bowl beat together the cream cheese, butter and PURE VANILLA EXTRACT. Reduce the speed to low and gradually add the powdered sugar. Mix until smooth. Spread over the cooled cake and serve.


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