Here is a recipe for a dark and spicy Slow Cooker Gingerbread cake guaranteed to create the most wonderful aroma as it’s baking. It’s perfect to slice and enjoy!
Gingerbread cake is a thing of pure nostalgia for me. It’s something that my mother used to bake frequently when I was younger and never lasted long in our house. Of course, I had to have her recipe and make this in the slow cooker (with a few of my own adjustments!).
Where did Gingerbread Cake originate?
Gingerbread was said to be brought to Europe over a 1000 years ago from Greece and Armenia. It was originally thought to be used medicinally as a means to ease indigestion due to the properties of ginger, although I’m no expert as to whether that is true! I can say however, that it that it is a cake flavoured with a lovely warming combination of spices which go perfectly with your afternoon tea or coffee!
What spices are used in Slow Cooker Gingerbread Cake?
Gingerbread can come in both biscuit and cake form. The cake version is a soft loaf sweetened with treacle, molasses or syrup. The spices used for flavouring (in addition to ginger) could be anything from nutmeg, cloves or cinnamon.
My recipe keeps it simple and is just flavoured with ginger (both fresh and ground) and cinnamon. As the cake is so dark and rich you can afford to go quite heavy handed on these spices to create a lovely zingy finish. I also like to drizzle a little icing over the top of the cake once it’s cooled!
How long does Slow Cooker Gingerbread Cake keep for?
The cake will keep nice and moist for two to three days if kept wrapped and stored in a cool dry place. You can also freeze the cake once it’s baked and cooled and it will be good for up to three months in the freezer. Just allow it to thoroughly defrost and then enjoy. In this case I would recommend leaving off the icing prior to freezing.
Slow Cooker Gingerbread Cake
- Baking Parchment
- 150 g butter salted, if using unsalted add pinch of salt
- 125 g sugar brown soft brown muscavado
- 225 g plain flour
- 85 g black treacle
- 100 g golden syrup
- 2 large eggs beaten
- 60 ml milk
- 2½ tsp cinnamon ground
- 3 tbsp ginger ground level tablespoons
- 1½ tsp ginger fresh, finely crushed
- 1½ tsp baking powder
- ½ lime juice
- icing sugar optional for the cake top
Prepare the slow cooker pot
- Grease the slow cooker pot with butter (around the bottom and half way up the sides of the pot).
- Line the bottom of the slow cooker with a piece of baking parchment.
Making the cake
- In a pan on the hob, melt the sugar, butter, treacle and syrup together over a low heat (the mixture should not boil). Once combined into a liquid take off the heat, set aside and allow to cool for a few minutes.
- Beat the eggs in a separate mixing bowl. Once the sugar and treacle mixture has reduced to a warm temperature, lightly whisk this into the eggs.
- Sieve the flour and gradually stir into the mixture with the baking powder, spices (ginger and cinnamon) and lime juice. Then pour in the slightly warmed milk and mix until completely combined.
- Pour the cake mixture into the slow cooker pot and place a few sheets of kitchen towel or a cloth over the top of the pot (to absorb any condensation). Secure the cloth with the lid and set the cooker to high for 2 hours.
- Check the cake after two hours, the top should be risen and bounce back once pressed. Alternatively, pierce the middle of the cake with a skewer, this should come out clean of any cake batter.
- To remove the cake from the cooker, run a knife around the edge of the pot and turn it upside down onto a board. Once the cake is out of the pot, turn it over once more onto a cooling rack so the cake is right side up.
- Allow the cake to cool then either drizzle with icing (optional, make icing according to manufacturer instructions) or simply slice and serve!