Name: Slow Cooker Gingerbread With Dried Cherries
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 14 teaspoon salt; 14 teaspoon ground allspice; 1 cup butter, softened; 12 cup packed brown sugar; 4 eggs; 34 cup molasses; 1 cup vegetable juice; 1 cup dried cherries

Servings: persons

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
14 teaspoon salt
14 teaspoon ground allspice
1 cup butter, softened
12 cup packed brown sugar
4 eggs
34 cup molasses
1 cup vegetable juice
1 cup dried cherries

1
Spray a 4-quart slow cooker with the cooking spray.
2
Stir the flour, baking powder, baking soda, cinnamon, ginger, salt and allspice in a medium bowl.
3
Place the butter and brown sugar into a large bowl.
4
Beat with an electric mixer on medium speed until the mixture is creamy.
5
Beat in the eggs and molasses.
6
Reduce the speed to low.
7
Alternately beat in the flour mixture and the vegetable juice.
8
Stir in the cherries.
9
Pour the batter into the cooker.
10
Cover and cook on HIGH for 2 to 3 hours or until a toothpick inserted in the center comes out with moist crumbs.
11
Spoon the gingerbread into bowls.
12
Top with the whipped cream, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Slow Cooker Gingerbread With Dried Cherries

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