Slow Cooker Christmas Recipes: Gingerbread Cake
In this delightful culinary journey, we will be crafting a mouthwatering gingerbread cake using a slow cooker. This classic dessert is perfect for any occasion, and its rich, warm flavors will undoubtedly leave your taste buds craving for more. With simple step-by-step instructions, you’ll be able to whip up this delectable treat with ease. So, let’s get started on making this irresistible gingerbread cake!
Ingredients You Need
Before diving into the cooking process, let’s gather all the essential ingredients:
| Ingredients | Description |
|---|---|
| 1/2 cup salted butter (room temperature) | Creamy, room-temperature butter |
| 1/2 cup sugar | Sweet granulated sugar |
| 1 large egg | A single large egg |
| 1 tsp. vanilla | Pure vanilla extract for flavor |
| 1 cup molasses | Rich and dark molasses |
| 2 1/2 cups flour | All-purpose flour for structure |
| 3/4 tsp. salt | A pinch of salt for balance |
| 1 tsp. cloves | Ground cloves for aromatic depth |
| 1 1/2 tsp. ground cinnamon | Warm, ground cinnamon |
| 2 tsp. ground ginger (powder) | Ground ginger powder for that signature spice |
| 1 1/2 tsp. baking soda (NOT BAKING POWDER) | Baking soda to help with rising |
| 1 cup hot water (WAIT TO ADD, READ INSTRUCTIONS) | Hot water to bring the batter together (microwave for 1 minute 30 seconds) |
| SLOW COOKER SIZE: 6 quart OVAL | A slow cooker, preferably oval for best results |
Now that we have our ingredients ready, let’s move on to the step-by-step instructions.
Step-by-Step Instructions
Note: This recipe works best with an oval slow cooker. Using a round slow cooker may not allow the cake to set in the middle before the edges burn.
- Prepare Your Bowls: You will need two medium-sized bowls for this recipe. In one bowl, add the softened butter and sugar. Using a hand mixer or a kitchen aid with a paddle attachment, cream the sugar and butter together until they are well combined. Add the egg and vanilla to this mixture and continue mixing until they are fully incorporated. Next, add the molasses and blend until the batter is smooth.
- Combine Dry Ingredients: In the other bowl, add the flour, salt, ground cloves, ground cinnamon, ground ginger, and baking soda. Stir these dry ingredients together until they are well combined.
- Blend Wet and Dry: Slowly pour the dry mixture from the second bowl into the wet ingredients while continuing to blend. The batter may appear slightly chunky at this stage, which is perfectly fine.
- Add Hot Water: Now, it’s time to incorporate the hot water into the batter. Continue mixing until a smooth, well-combined batter forms.
- Prep the Slow Cooker: Spray your oval slow cooker with non-stick spray to ensure the cake doesn’t stick. Pour the prepared batter into the slow cooker and evenly spread it out.
- Set Cooking Time: Place the lid on the slow cooker and set it to HIGH heat. Allow the cake to cook for 2 hours and 10 minutes without opening the lid during the cooking time. Towards the end of the cooking time, check on the cake by peering through the lid. You can gently jiggle the stoneware to see if the cake is still jiggly. If it is, continue cooking for a bit longer.
- Cooling Process: Once the cooking time is up, carefully remove the stoneware from the heating element of the slow cooker and set it on a cooling rack. Allow the cake to cool until it reaches room temperature.
- Serving: This gingerbread cake is at its best when served cooled, as the spices become more profound. Top it with whipped cream, cool whip, or ice cream for a delightful finish.
Now that you’ve completed these simple steps, you have a delectable gingerbread cake ready to impress your family and friends.
FAQs (Frequently Asked Questions)
Can I use a round slow cooker instead of an oval one? Yes, you can, but keep in mind that using a round slow cooker may not allow the cake to set in the middle before the edges burn. An oval slow cooker is recommended for the best results.
What’s the purpose of hot water in the recipe? The hot water helps to bring the batter together and achieve the desired consistency. It should be added slowly while mixing to ensure a smooth batter.
Can I use fresh ginger instead of ground ginger powder? While ground ginger powder is recommended for this recipe, you can experiment with fresh ginger if you prefer a stronger ginger flavor. Grate fresh ginger and add it to the wet ingredients.
How should I store leftover gingerbread cake? To keep your gingerbread cake fresh, store it in an airtight container at room temperature for up to three days. If you want to prolong its shelf life, refrigerate it for up to a week.
Can I freeze gingerbread cake? Yes, you can freeze gingerbread cake for longer storage. Wrap individual slices or the entire cake in plastic wrap and aluminum foil, then place it in a freezer-safe container. It can be stored in the freezer for up to three months.
Can I make this cake in advance for a special occasion? Absolutely! This gingerbread cake is an excellent make-ahead dessert. Prepare it a day or two in advance, store it properly, and it will be ready to impress your guests on the big day.
Making a gingerbread cake in a slow cooker is a delightful culinary experience that yields a moist, flavorful dessert. With the provided step-by-step instructions and answers to common questions, you’re well-equipped to create this treat at home. Whether it’s for a special occasion or just a sweet indulgence, this gingerbread cake is sure to delight your taste buds. Enjoy your homemade masterpiece topped with your favorite accompaniment, and savor every bite.
