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Just peachy gingerbread cake

Pull out mom’s slow cooker to whip up this delicious take on the traditional holiday gingerbread from Judith Finlayson’s latest cookbook, The 150 Best Slow Cooker Recipes. The deliciously rich molasses-flavored gingerbread, topped with peaches in caramel, is an absolutely irresistible combination. Serve it with a big scoop of vanilla ice cream and savor every bite.



1⁄4 cup            melted butter           

1⁄2 cup            packed brown sugar

2 14-oz cans sliced peaches, drained, or 4 cups sliced peeled peaches



2 cups all-purpose flour           

2 tsp baking soda           

1⁄2 tsp salt           

1 tbsp ground ginger           

1 tsp ground cinnamon           

1⁄2 cup molasses           

1⁄2 cup boiling water           

1⁄2 cup butter, softened           

1 cup packed brown sugar           

1 egg           

Vanilla ice cream, optional



1. In a small bowl, combine butter and brown sugar. Spread over bottom of prepared slow cooker stoneware. Arrange peaches on top.

2. Cake: In a bowl, mix together flour, baking soda, salt, ginger and cinnamon. In a separate bowl, combine molasses and boiling water. In a bowl, using an electric mixer if desired, beat butter and brown sugar until smooth and creamy. Beat in egg until incorporated. Add flour mixture alternately with molasses mixture, beating well after each addition. Pour batter over peaches.

3. Place a clean tea towel over top of slow cooker stoneware. Cover and cook on High for 2 1⁄2 to 3 hours or until a toothpick inserted in center of cake comes out clean. When ready to serve, slice and invert onto plate. Top with vanilla ice cream.



Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson

Photographs by Colin Erricson © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.

BY JUDITH FINLAYSON ON 12/11/2011 12:00:00 AM

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