Slow Cooker Gingerbread with Lemon Sauce
Cake Ingredients:
- ½ cup butter, softened
- ½ cup white sugar
- 1 large egg, lightly beaten
- 1 cup molasses
- 2½ cups flour
- 2 tsp. ground ginger
- 1½ tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. ground cloves
- ½ tsp. salt
- 1 cup hot coffee
Lemon Sauce Ingredients:
- ½ cup powdered sugar
- ¼ cup water
- 2 medium lemons, juiced
- 2 tsp. cornstarch
- 1 pinch salt
- 1 tbsp. butter
Directions:
- TO MAKE CAKE: Beat butter and sugar in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
- Sift flour, ginger, baking soda, cinnamon, cloves and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
- 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, so it’s halfway up the sides. Cover insert with lid or cover baking dish with paper towels. 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 cooker 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.
- TO MAKE LEMON SAUCE: While the 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. Top cake with lemon sauce.
