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Recipe Summary

prep:
10 mins
slow-cook:
2 hrs 30 mins
cool:
10 mins
total:
2 hrs 50 mins
Servings:
10
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Ingredients

Cake:
Dried Fruit Compote:

Directions

Cake:
  • Butter the inside of a 2-quart slow cooker using the 1 tablespoon butter; set aside. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside. In a large bowl, place the 1/2 cup butter; add 1/2 cup boiling water. Whisk until butter melts. Add the sugar, molasses, egg, and zest to the butter mixture and whisk until combined. Add the flour mixture and whisk until smooth.

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  • Spoon batter into prepared cooker. Cover the slow cooker and cook on high-heat setting for 2 1/2 hours (a skewer inserted in the cake comes out with just a few moist crumbs). Remove liner from cooker. Cool 10 minutes in cooker. Invert onto a wire rack. Cool slightly or serve at room temperature sprinkled with powdered sugar and served with whipped cream or ice cream, if desired, and Dried Fruit Compote.

Dried Fruit Compote:
  • Combine all ingredients in a medium saucepan. Stir in 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until liquid is syrupy (mixture will thicken as it stands), stirring occasionally. Remove from heat; remove and discard cinnamon stick. Cool slightly or serve at room temperature over Steamed Gingerbread Cake.

Nutrition Facts

381 calories; total fat 11g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 46mg; sodium 208mg; potassium 689mg; carbohydrates 70g; fiber 4g; sugar 47g; protein 4g; trans fatty acidg; vitamin a 1285IU; vitamin c 1mg; thiaminmg; riboflavin 1mg; niacin equivalents 2mg; vitamin b6mg; folate 41mcg; vitamin b12mcg; calcium 107mg; iron 3mg.

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