Slow-Cooker Cranberry-Orange Cake
Slow-Cooker Cranberry-Orange Cake
This is adapted from a bundt cake that my mom makes that I just love. It worked just fine in the slow cooker (6 quarts is ideal) and was gobbled up. If you want to cook it in a bundt pan, bake at 325 degrees for 1 ½ hours.See all slow-cooker recipes.Click here for more of the 101 Best Slow Cooker Recipes
Servings
8
Ingredients
- 1 cup unsalted butter
- 2 cup sugar
- 4 eggs, at room temperature
- 1 1/2 teaspoon vanilla extract
- zest of 1 orange
- 3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- one 12-ounce package fresh cranberries
- 2 tablespoon orange juice
- 1 cup powdered sugar
Directions
- In a large mixing bowl, cream together the butter and sugar using an electric mixer. Add the eggs one at a time, followed by the vanilla extract and orange zest. In another bowl, sift together 2 ¾ cups of the flour, baking powder, and salt. Blend with the creamed mixture. Fold in the remaining flour with the cranberries.
- Place parchment paper in the bottom of an oval slow-cooker, cut to fit in the bottom. Pour in the batter and cover. Cook on high until a toothpick inserted into the center comes out clean, about 3 hours.
- When cool, place a large oval plate on top of slow-cooker insert. Flip over the slow cooker so that the cake comes out onto the plate. Remove the parchment paper. Glaze with orange juice mixed with powdered sugar.