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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; 11 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 46 mg cholesterol; 208 mg sodium. 689 mg potassium; 70 g carbohydrates; 4 g fiber; 47 g sugar; 4 g protein; 0 g trans fatty acid; 1285 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 41 mcg folate; 0 mcg vitamin b12; 107 mg calcium; 3 mg iron;

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