Best Dried Fruit And Zucchini Cake Crock Pot Recipes

Dried Fruit and Zucchini Cake (Crock Pot) image

Provided by Mercy

Categories Dessert

Time 5h20m

Yield 12 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 452.9, Fat 18.5, SaturatedFat 6.1, Cholesterol 55.6, Sodium 303.4, Carbohydrate 65.9, Fiber 3.8, Sugar 43.3, Protein 6.7

Dried Fruit and Zucchini Cake (Crock Pot) image

Provided by @MakeItYours

Number Of Ingredients 15

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

Steps:

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.