Dried Fruit and Zucchini Cake (Crock Pot)

Recipe by Mercy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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