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Dried Fruit and Zucchini Cake




Source of Recipe


The Best Slow Cooker Cookbook Ever by Natalie Haughton


List of Ingredients




1 stick (4 ounces) butter, melted

2 eggs

1 ½ cups packed brown sugar

1 Tbsp vanilla extract

4 tsp ground cinnamon

1 tsp grated nutmeg

2 cups all-purpose flour

1 ½ tsp baking soda

¼ tsp baking powder

¼ tsp salt

1 ½ cups packed shredded zucchini

1 ½ cups coarsely chopped walnuts

1 ½ cups chopped dried apricots

1 cup raisins

¼ cup brandy



Recipe



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 ½-quart electric slow cooker.



Cover and cook on the high heat setting 2 ½ to 3 hours, or until a cake tester inserted into the center comes out clean. Remove the lid. Carefully, using potholders, 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 for up to 1 week or freeze up to 3 months.

SERVES 12