Slow Cooker Cranberry-Orange Cake Recipe
Daily Value: 35%
Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||107µg||27%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
Special Designations: Kid-friendly
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