Slow Cooker Cranberry-Orange Cake Recipe

Dec 11, 2012 @ 6:20 PM
Posted by Karen Petersen, Special Contributor

Nutrition

Cal/Serving: 684
Daily Value: 34%
Servings: 8

Vegetarian

Fat	26g	40%
Saturated	15g	77%
Trans	1g	0%
Carbs	106g	35%
Fiber	4g	14%
Sugars	66g	0%
Protein	9g	17%
Cholesterol	154mg	51%
Sodium	232mg	10%
Calcium	81mg	8%
Magnesium	19mg	5%
Potassium	168mg	5%
Iron	3mg	16%
Zinc	1mg	5%
Vitamin A	915IU	18%
Vitamin C	16mg	27%
Thiamin (B1)	0mg	27%
Riboflavin (B2)	0mg	22%
Niacin (B3)	3mg	15%
Vitamin B6	0mg	5%
Folic Acid (B9)	105µg	26%
Vitamin B12	0µg	5%
Vitamin D	1µg	0%
Vitamin E	2mg	8%
Vitamin K	4µg	5%
Fatty acids, total monounsaturated	7g	0%
Fatty acids, total polyunsaturated	2g	0%

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Karen Petersen

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.

INGREDIENTS

1 cup unsalted butter
2 cups sugar
4 eggs, at room temperature
1 1/2 teaspoons vanilla extract
Zest of 1 orange
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
One 12-ounce package fresh cranberries
2 tablespoons 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.