Gingerbread Spoon Cake Slow Cooker Recipes

CROCK POT GINGERBREAD PUDDING CAKE

Steps:

• In a microwaveable bowl, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
• Whisk the eggs together and then pour them into the treacle mix and continue whisking
• Sift the flour and spices over the treacle mix and gently stir in.
• Heat the milk until warm in the microwave (about 1 minute)
• Whisk the bicarbonate (baking soda) into the warm milk. You will see it bubble and activate.
• Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok.
• Butter your crock pot (or rice cooker) and pour in the batter. (my crock pot is a large 4 quarts)
• In a bowl heat the butter, water and brown sugar in a bowl until the butter melts and the sugar dissolves.
• Gently pour it on top of the gingerbread mix. It will be hot but that's ok.
• Place on the lid and set your crockpot to HIGH and cook for 2 hours (this timing is based on my crock pot so your timing may vary depending on the strength of yours)
• While baking you will notice the pudding cakes rises up a lot and the liquid will bake into the cake.
• After the 2 hours remove the pot from the body of the crock pot and set aside to cool down and let it set. It will continue cooking out of the crock pot.
• Serve warm with vanilla ice cream and you will be in heaven!

SLOW COOKER GINGERBREAD CAKE WITH LEMON SAUCE

Steps:

• Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
• Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
• 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.
• 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.
• 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.
• Top cake with lemon sauce.

GINGERBREAD SPOON CAKE

Steps:

• Spray a 4 quart slow cooker with nonstick cooking spray.
• In a medium mixing bowl, stir together the gingerbread mix, half and half, cinnamon and ginger and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker.
• In a medium saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker.
• Set the slow cooker on the high heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding like consistency). Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled. Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a scoop of vanilla bean ice cream or whipped cream and sprinkle of chopped candied ginger.

GINGERBREAD SPOON CAKE (SLOW COOKER)

Steps:

• Spray a 4 quart slow cooker with nonstick cooking spray.
• In a medium mixing bowl, stir together the gingerbread mix, half and half, cinnamon and ginger and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker.
• In a medium saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker.
• Set the slow cooker on the high heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding like consistency). Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled. Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a scoop of vanilla bean ice cream or whipped cream and sprinkle of chopped candied ginger.

GINGERBREAD SPOON CAKE

Steps:

• Spray a 4 quart slow cooker with nonstick cooking spray.
• In a medium mixing bowl, stir together the gingerbread mix, half and half, cinnamon and ginger and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker.
• In a medium saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker.
• Set the slow cooker on the high heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding like consistency). Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled. Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a scoop of vanilla bean ice cream or whipped cream and sprinkle of chopped candied ginger.

GINGERBREAD PUDDING CAKE

Steps:

• Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

CROCK POT GINGERBREAD PUDDING CAKE

Steps:

• Lightly coat the inside of a 3-1/2 or 4-quart slow cooker with cooking spray; set aside. In a medium bowl stir together the gingerbread mix and milk until moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
• In a medium saucepan combine water, brown sugar, and butter; bring to boiling. Carefully pour sugar mixture over batter in cooker.
• Cover and cook on HIGH heat for 2 hours (center may appear moist but will set up as it stands). Turn off cooker, or, if possible, remove liner from cooker. Let stand, uncovered,for 45 minutes before serving.
• To serve: spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.