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Title: Dried Fruit and Zucchini Cake - Crockpot
Categories: Crockpot Cake
Yield: 1 Cake
| AMERICAN MEASUREMENTS | ||
| 1/2 | c | Butter; melted SEE NOTE: |
| 2 | Eggs | |
| 1 1/2 | c | Firm packed brown sugar |
| 1 | tb | Vanilla |
| 4 | ts | Ground cinnamon |
| 1 | ts | Ground nutmeg |
| 2 | c | All-purpose flour |
| 1 1/2 | ts | Baking soda |
| 1/4 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 1/2 | c | Shredded zucchini; packed |
| 1 1/2 | c | Coarsely chopped walnuts |
| 1 1/2 | c | Chopped dried apricots |
| 1 | c | Raisins |
| 1/4 | c | Brandy (optional) |
NOTE: Use real butter or stick margarine. DO NOT substitute reduced-fat spreads; their higher water content often yields results that are less than satisfactory.
This unusual cake, filled with dried apricots, raisins and walnuts, bakes into a 3-1/2-inch tall round. Just before giving or serving, you can glaze the top with apricot preserves.
DIRECTIONS: In a large bowl, beat together butter, eggs, brown sugar, vanilla, cinnamon and nutmeg until well-blended. Stir in flour, baking soda, baking powder and salt until mixed. Add zucchini, walnuts, apricots and raisins and blend well. Scrape batter into a buttered 3-1/2 quart slow cooker.
Cover and cook on high heat setting 2-1/2 to 3 hours or until a cake tester inserted in center comes out clean. Remove lid. Carefully, using potholders or mitts, remove ceramic liner from slow cooker and place on a rack.
Sprinkle brandy over top and around edges of warm cake. Let stand until almost cool.
To unmold, run a sharp knife around inside edges of cooker and with a large spatula, lift out cake in one piece. Let cool completely.
To store, wrap cake well in plastic wrap and in foil. Refrigerate up to 1 week or freeze up to 3 months.
Makes about 12 servings
Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 11-17-97 (12:04) Occ Bbs (51) Cooking
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