Slow Cooker Gingerbread Cake with Dried Cherries
Instead of baking cookies, why not make a cake? Slow Cooker Gingerbread Cake with Dried Cherries is a cake-like dessert that's fantastic for the holiday season. This simple gingerbread recipe has an irresistible taste and aroma. Cinnamon, ginger, and allspice season this dish. Brown sugar and molasses make it sweet. The secret ingredient is vegetable juice, which makes this slow cooker gingerbread moist. Serve your dessert with whipped cream or ice cream for a sweet treat.
Serves6
Preparation Time15 min
Slow Cooker Time HIGH3 hr
Cooking Vessel Size4-quart slow cooker
Ingredients
- Vegetable cooking spray
- 3 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 2 stick butter, softened (1 cup)
- 1/2 cup packed brown sugar
- 4 eggs
- 3/4 cup molasses
- 1 cup V8® 100% Vegetable Juice
- 1 cup dried cherries
- Whipped cream (optional)
Instructions
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Spray a 4-quart slow cooker with the cooking spray.
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Stir the flour, baking powder, baking soda, cinnamon, ginger, salt and allspice in a medium bowl.
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Place the butter and brown sugar into a large bowl. Beat with an electric mixer on medium speed until the mixture is creamy. Beat in the eggs and molasses.
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Reduce the speed to low. Alternately beat in the flour mixture and the vegetable juice. Stir in the cherries. Pour the batter into the cooker.
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Cover and cook on HIGH for 2 to 3 hours or until a toothpick inserted in the center comes out with moist crumbs. Spoon the gingerbread into bowls. Top with the whipped cream, if desired.