Dried Fruit and Zucchini Cake (Crock Pot)

From "The Best Slow Cooker Cookbook Ever"

• Ready In: 5 hrs 20 mins
• 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

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.