Slow Cooker Gingerbread Cake
- Cuisine: American
- Course: Breakfast, Dessert
- Skill Level: Beginner, Child Friendly
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- Yield: 12 slices
- Servings: 12
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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.