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.
Pull out mom’s slow cooker to whip up this delicious take on
the traditional holiday gingerbread from Judith Finlayson’s latest cookbook,
1⁄4 cup melted
1⁄2 cup packed
2 14-oz cans sliced peaches, drained, or 4 cups sliced
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
1⁄2 cup butter,
1 cup packed brown sugar
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. www.robertrose.ca Reprinted with
permission. All rights reserved.
BY JUDITH FINLAYSON ON 12/11/2011 12:00:00 AM
POSTED IN recipes, fall recipes, winter holiday recipes, cake, easy party food