Slow Cooker Gingerbread Cake with Lemon Sauce

Husband had 2 slices of this slow cooker cake! Sprinkle with powdered sugar and grated lemon rind.

1
Prep Time:
20 mins
Cook Time:
1 hrs 45 mins
Additional Time:
5 mins
Total Time:
2 hrs 10 mins
Servings:
10
Yield:
10 servings

Ingredients

Cake:

  • ½ cup unsalted butter, softened

  • ½ cup white sugar

  • 1 large egg, lightly beaten

  • 1 cup molasses

  • 2 ½ cups all-purpose flour

  • 2 teaspoons ground ginger

  • 1 ½ teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • ½ teaspoon salt

  • 1 cup hot coffee

Lemon Sauce:

  • ½ cup powdered sugar

  • ¼ cup water

  • 2 medium lemons, juiced

  • 2 teaspoons cornstarch

  • 1 pinch salt

  • 1 tablespoon unsalted butter

Directions

  1. Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.

  2. Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.

  3. Grease and flour the inside of a small, quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish, halfway up the sides. Cover insert with lid, or cover baking dish with paper towels.

  4. Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean, on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.

  5. While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Cook over medium heat until thick and bubbly, about 1 minute. Remove from the heat and stir in butter.

  6. Top cake with lemon sauce.

Cook's Notes:

You can use margarine instead of butter, Truvia(R) baking sugar instead of white sugar, sorghum molasses instead of regular, hot water instead of coffee, and 1/4 cup lemon juice concentrate instead of lemon juice.

Instead of using a dish, you can cook directly in the slow cooker. Cut parchment paper to fit bottom of slow cooker. Place in bottom of slow cooker. Spray paper and sides of cooker's interior with nonstick cooking spray. Pour batter into the preheated slow cooker. Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and knife inserted in center comes out clean on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Cut the cake into wedges after allowing it to cool for 30 minutes. Carefully lift the wedges out of the cooker, place on serving plates, and drizzle with sauce.

Make sure you leave room for cake to grow. Do not overfill French baking dish.

Nutrition Facts (per serving)

379 Calories
11g Fat
68g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 379
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 34%
Cholesterol 46mg 15%
Sodium 344mg 15%
Total Carbohydrate 68g 25%
Dietary Fiber 2g 7%
Total Sugars 35g
Protein 4g
Vitamin C 16mg 78%
Calcium 94mg 7%
Iron 3mg 18%
Potassium 571mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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