Dried Fruit And Zucchini Cake (Crock Pot) Recipe

Name: Dried Fruit And Zucchini Cake (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, melted; 2 eggs; 1 1/2 cups packed brown sugar; 1 tablespoon vanilla extract; 4 teaspoons ground cinnamon; 1 teaspoon grated nutmeg; 2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 1/2 cups packed shredded zucchini; 1 1/2 cups coarsely chopped walnuts; 1 1/2 cups chopped dried apricots; 1 cup raisins; 1/4 cup brandy

Servings: persons

1/2 cup butter, melted
2 eggs
1 1/2 cups packed brown sugar
1 tablespoon vanilla extract
4 teaspoons ground cinnamon
1 teaspoon grated nutmeg
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups packed shredded zucchini
1 1/2 cups coarsely chopped walnuts
1 1/2 cups chopped dried apricots
1 cup raisins
1/4 cup brandy

1
In a large bowl, beat together the butter, eggs, brown sugar, vanilla, cinnamon, and nutmeg until well blended.
2
Stir in the flour, baking soda, baking powder, and salt until mixed.
3
Add the zucchini, walnuts, apricots, and raisins and blend well.
4
Scrape the batter into a buttered 3 1/2-quart electric slow cooker.
5
Cover and cook on the high heat setting 2 1/2 to 3 hours, or until a cake tester inserted in the center comes out clean.
6
Remove the lid.
7
Carefully, using potholders or mitts, remove the ceramic liner from the slow cooker and place on a rack.
8
Sprinkle the brandy over the top and around the edges of the warm cake.
9
Let stand until almost cool.
10
To unmold, run a sharp knife around the inside edges of the cooker and with a large spatula, lift out the cake in one piece.
11
Let cool completely.
12
To store, wrap the cake well in plastic wrap and then in foil.
13
Refrigerate up to 1 week or freeze up to 3 months.

1133

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup butter, melted, 2 eggs, 1 1/2 cups packed brown sugar, 1 tablespoon vanilla extract, and more.

Yes, Dried Fruit And Zucchini Cake (Crock Pot) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dried Fruit And Zucchini Cake (Crock Pot)

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