Slow Cooker Gingerbread with Dried Cherries
No oven needed...this moist, cake like gingerbread slow cooks to give you irresistible taste and aroma. Dried cherries and vegetable juice make this classic recipe even better!
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
0.25 teaspoon salt
0.25 teaspoon ground allspice
1 cup (2 sticks) butter, softened
0.5 cup packed brown sugar
4 egg
0.75 cup molasses
1 cup V8® 100% Vegetable Juice
1 cup dried cherries
6 tablespoons sweetened whipped cream(optional)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
0.25 teaspoon salt
0.25 teaspoon ground allspice
1 cup (2 sticks) butter, softened
0.5 cup packed brown sugar
4 egg
0.75 cup molasses
1 cup V8® 100% Vegetable Juice
1 cup dried cherries
6 tablespoons sweetened whipped cream(optional)
Instructions
Spray a 4-quart slow cooker with vegetable cooking spray.
Stir the flour, baking powder, baking soda, cinnamon, ginger, salt and allspice in a medium bowl.
Place the butter and brown sugar into a large bowl. Beat with an electric mixer on medium speed until the mixture is creamy. Beat in the eggs and molasses.
Reduce the speed to low. Alternately beat in the flour mixture and the vegetable juice. Stir in the cherries. Pour the batter into the cooker.
Cover and cook on HIGH for 2 to 3 hours or until a toothpick inserted in the center comes out with moist crumbs. Spoon the gingerbread into bowls. Top with the whipped cream, if desired.
Stir the flour, baking powder, baking soda, cinnamon, ginger, salt and allspice in a medium bowl.
Place the butter and brown sugar into a large bowl. Beat with an electric mixer on medium speed until the mixture is creamy. Beat in the eggs and molasses.
Reduce the speed to low. Alternately beat in the flour mixture and the vegetable juice. Stir in the cherries. Pour the batter into the cooker.
Cover and cook on HIGH for 2 to 3 hours or until a toothpick inserted in the center comes out with moist crumbs. Spoon the gingerbread into bowls. Top with the whipped cream, if desired.
Slow Cooker Gingerbread with Dried Cherries
No oven needed...this moist, cake like gingerbread slow cooks to give you irresistible taste and aroma. Dried cherries and vegetable juice make this classic recipe even better!
Directions
Print
Spray a 4-quart slow cooker with vegetable cooking spray.
Stir the flour, baking powder, baking soda, cinnamon, ginger, salt and allspice in a medium bowl.
Place the butter and brown sugar into a large bowl. Beat with an electric mixer on medium speed until the mixture is creamy. Beat in the eggs and molasses.
Reduce the speed to low. Alternately beat in the flour mixture and the vegetable juice. Stir in the cherries. Pour the batter into the cooker.
Cover and cook on HIGH for 2 to 3 hours or until a toothpick inserted in the center comes out with moist crumbs. Spoon the gingerbread into bowls. Top with the whipped cream, if desired.
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
0.25 teaspoon salt
0.25 teaspoon ground allspice
1 cup (2 sticks) butter, softened
0.5 cup packed brown sugar
4 egg
0.75 cup molasses
1 cup V8® 100% Vegetable Juice
1 cup dried cherries
6 tablespoons sweetened whipped cream(optional)
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