Preheat oven to 350°F. Grease 2 9" 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 food 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 speed to medium high and beat for 1 minute. Divide the batter evenly between the 2 pans. Bake for 30 minutes, or until the centre springs back when touched lightly. Cool the cakes for 15 minutes before turning onto rack to cool completely. Top with cream cheese icing.