Dried Fruit and Zucchini Cake (Crock Pot)
- Ready In:
- 5hrs 20mins
- Ingredients:
- 15
- Serves:
-
12
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
directions
- In a large bowl, beat together the butter, eggs, brown sugar, vanilla, cinnamon, and nutmeg until well blended.
- Stir in the flour, baking soda, baking powder, and salt until mixed.
- Add the zucchini, walnuts, apricots, and raisins and blend well.
- Scrape the batter into a buttered 3 1/2-quart electric slow cooker.
- 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.
- Remove the lid.
- Carefully, using potholders or mitts, remove the ceramic liner from the slow cooker and place on a rack.
- Sprinkle the brandy over the top and around the edges of the warm cake.
- Let stand until almost cool.
- 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.
- Let cool completely.
- To store, wrap the cake well in plastic wrap and then in foil.
- Refrigerate up to 1 week or freeze up to 3 months.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.