Husband had 2 slices of this slow cooker cake! Sprinkle with powdered sugar and grated lemon rind.
Ingredients
Lemon Sauce
- ½ cup powdered sugar
- ¼ cup water
- 2 medium lemons, juiced
- 2 teaspoons cornstarch
- 1 pinch salt
- 1 tablespoon unsalted butter
Cake
- ½ cup unsalted butter, softened
- ½ cup white sugar
- 1 large egg, lightly beaten
- 1 cup molasses
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup hot coffee
Directions
Step 1
Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
Step 2
Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
Step 3
Grease and flour the inside of a small, quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish, halfway up the sides. Cover insert with lid, or cover baking dish with paper towels.
Step 4
Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean, on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.
Step 5
While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Cook over medium heat until thick and bubbly, about 1 minute. Remove from the heat and stir in butter.
Step 6
Top cake with lemon sauce.
Cook’s Notes:
You can use margarine instead of butter, Truvia(R) baking sugar instead of white sugar, sorghum molasses instead of regular, hot water instead of coffee, and 1/4 cup lemon juice concentrate instead of lemon juice.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 379 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat7g | 34% |
Cholesterol46mg | 15% |
Sodium344mg | 15% |
Total Carbohydrate68g | 25% |
Dietary Fiber2g | 7% |
Total Sugars35g | |
Protein4g | |
Vitamin C16mg | 78% |
Calcium94mg | 7% |
Iron3mg | 18% |
Potassium571mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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