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Slow Cooker Gingerbread with Dried Cherries

Slow Cooker Gingerbread with Dried Cherries

  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
Campbell's Kitchen

Campbell's Kitchen

No oven needed...this moist, cake like gingerbread slow cooks to give you irresistible taste and aroma. Dried cherries and vegetable juice make this classic recipe even better!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 807 kcal
  • 40%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 110.3g
  • 36%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 224 mg
  • 75%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Spray a 4-quart slow cooker with the cooking spray.
  2. Stir the flour, baking powder, baking soda, cinnamon, ginger, salt and allspice in a medium bowl.
  3. 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.
  4. 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

It's A New Day
12

It's A New Day

1/29/2012

I halved the recipe and made it in my small crockpot. I subbed diced dried apricots instead of cherries and added a small handful of crystallized ginger. I wish I had been able to stay close by when it was cooking because at 2 hours it was definitely done but the edges and bottom were on the verge of being burnt. I think 90 minutes would be more reasonable at least for the smaller cake. Overall the taste was good but it wasn't heavily ginger tasting which I would have liked more. It tasted more like spice cake to me. I will probably make this again but tweak it a bit to make it more moist and gingery.

OCEANVIXEN79
2

OCEANVIXEN79

12/11/2012

The edges burned, even after cutting them off and trying to serve with ice cream, no one was impressed. Too much trouble to try again.

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