Dried Fruit and Zucchini Cake (Crock Pot)

READY IN: 5hrs 20mins
Recipe by Mercy

From "The Best Slow Cooker Cookbook Ever"

Ingredients Nutrition


  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.

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