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Slow Cooker Gingerbread Cake

slow cooker gingerbread cake
  • Yield: 12 slices
  • Servings: 12
  • Prep Time: 10m
  • Cook Time: 5:00 h
  • Ready In: 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    356

  • Fat

    16 g

  • Saturated Fat

    4.1 g

  • Polyunsaturated Fat

    4.2 g

  • Cholesterol

    32 mg

  • Sodium

    327 mg

  • Potassium

    439 mg

  • Carbohydrate

    49 g

  • Fiber

    2.7 g

  • Sugars

    3.2 g

  • Protein

    3.9 g

Slow cooker gingerbread cake. Very easy and delicious dessert cooked in a slow cooker, an excellent choice for breakfast! You may also like Chicken-Ginger Soup, another tasty recipe cooked in a crock pot.

Slow Cooker Gingerbread Cake

Ingredients

  • 1½ cups (370 g) self-rising flour
  • 1/2 cup (125 g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter at room temperature
  • 2/3 cup (160g) light molasses
  • 3/4 cup (180 g) brown sugar
  • 1 large egg,beaten
  • 1/2 cup 2% reduced-fat milk
  • 1/2 teaspoon baking soda
  • cream cheese
  • 1/2 teaspoon freshly ground ginger

Method

Step 1

In a large mixing bowl, combine flours, spices, and salt. Mix well and set aside.

Step 2

On 4-cup glass measure, combine butter, molasses, and brown sugar. Microwave on high until butter melted, stirring to blend.

Step 3

Stir butter mixture into flour mixture, blending well. Stir in beaten egg. Whisk in combined milk and baking soda until well blended.

Step 4

Pour batter into greased and floured 7-inch (18.5 cm) spring form pan. Place on rack in slow cooker.

Step 5

Cover slow cooker and cook on high-heat setting for 5 hours or until toothpick inserted in the center comes out clean.

Step 6

Remove baked gingerbread cake from slow cooker. Cool in pan on wire rack.

Step 7

Spread over cream cheese and serve.

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