Slow cooker gingerbread cake with dried fruit compote | Living the Country Life
More
Close

Slow cooker gingerbread cake with dried fruit compote

This gingerbread cake is amazing by itself, but when you top it with this homemade compote, it reaches a whole new level of deliciousness!

Number of Servings: 10 | Prep: 10 min
Slow Cook: 2 hr 30 min | Cool: 10 min
Total Time: 2 hr 50 min

Cake:
1/2 cup (1 stick) unsalted butter, cut up and softened plus 1 tablespoon unsalted butter, softened
1 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup packed dark brown sugar
1/2 cup mild-flavor molasses
1 egg, lightly beaten
2 teaspoons finely shredded lemon zest
 Powdered sugar
 Whipped cream or ice cream (optional)

Dried Fruit Compote:
1 cup dried apricot halves
1 cup dried pitted prunes
1 cup dried figs, stems removed
1 cup apricot nectar
1 3-inch cinnamon stick

Cake:

1. 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.

2. 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:

3. 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 (per serving): 381 cal., 11 g Fat, total (7 g sat. fat,  3 g Monounsaturated fat,  1 g Polyunsaturated fat, 0 g Trans fatty acid), 46 mg chol., 208 mg sodium, 70 g carb., 4 g fiber, 47 g sugar, 4 g pro.

Latest Blogs

Betsy's Backyard |
5/25/18 | 11:05 AM
My daughter, Caroline, said she missed my blog, so I'm going to download a few ...read more
Betsy's Backyard |
3/12/18 | 1:18 PM
The Living the Country Life Spring/Summer 2018 issue comes out this month. I loved the...read more

Add Your Comment

You must be logged in to leave a comment. Login