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Slow Cooker Gingerbread Cake

Slow Cooker Gingerbread Cake, a rich and spicy dark ginger bread.
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: British
Keyword: comfort food
Servings: 8
Calories: 398kcal

Equipment

Ingredients

  • 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
  • tsp cinnamon ground
  • 3 tbsp ginger ground level tablespoons
  • tsp ginger fresh, finely crushed
  • tsp baking powder
  • ½ lime juice
  • icing sugar optional for the cake top

Instructions

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!

Nutrition

Calories: 398kcal | Carbohydrates: 57g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 159mg | Potassium: 360mg | Fiber: 2g | Sugar: 33g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 4mg