Saturday Share - CrockPot Gingerbread
When I say “CrockPot” recipe, that’s because my 2 slow cookers are CrockPot brand. Any slow cooker will work.
Today’s recipe is for Gingerbread, an old-fashioned spicy cake made with molasses and ginger.
For those who grew up with grandmothers and moms who made this cake, you probably were told that it had its origins in ancient times.
MINI-HISTORY OF GINGERBREAD
Gingerbread’s history begins back in ancient times, and it evolved through many cultures and eras. Ginger, the plant, grew in ancient Egypt and Greece and was used in honey cakes and spiced bread for religious ceremonies.
In the 11th century, Crusaders brought ginger to Europe where it was adopted by European cooks, especially in Belgium and Germany. In the Medieval period, gingerbread was a popular treat at fairs and festivals. Bakers shaped it into animals, people, and even religious figures.
Gingerbread houses which we think of only at Christmas were created in Germany in the early 1800s and were inspired by “Hansel and Gretel, the Grimm fairy tale.
MAKE GINGERBREAD THE EASY WAY
That means in a Slow Cooker. You’ll need a 6 quart or larger device. Oval is great if you plan on baking it in a loaf pan. Round is fine though to make it in the crock without a pan. I don’t use a baking pan.
You’ll need 2 medium sized mixing bowls—1 for dry ingredients and 1 for wet.
Ingredients
1/2 cup salted butter, room temperature (not melted)
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1 cup Grandma’s Molasses (If hard to find, order from Amazon.)
3/4 teaspoon salt
1/2 teaspoon cloves
1 1/2 teaspoons ground cinnamon
2 teaspoon ground ginger (the bottled spice, not fresh ginger)
1 1/2 teaspoons baking soda—NOT baking powder
Instructions
Note: Slow cookers vary in heat output. This recipe may work best in an oval device because a round slow cooker might not let it cook through in the middle before the edges over-cook.
1. Spray your slow cooker stoneware with Pam or other baking spray.
2. In one of the bowls (you can use a stand mixer for this if you wish, but I use a hand mixer.), add the soft butter and sugar and cream together with a mixer. Add the egg and vanilla and mix again until fully incorporated. Now add the molasses and blend well.
3. In the second bowl add the flour, salt, spices, and baking soda. Mix well.
4. Pour the dry mixture slowly into the wet ingredients, blending well after each addition.
5. Carefully pour the hot water slowly into the mixture, mixing well to achieve a smooth batter.
6. Pour the batter into the slow cooker, and place the lid over it.
7. Cook on high. Cooking time may vary based on the shape and size of your slow cooker. Generally speaking, my 6 quart oval CrockPot takes about 2 hours and 10-15 minutes. Do not open the lid during this time.
8. When the cooking cycle is ended, check the cake. First, look through the lid towards the end of the cooking time. The gingerbread should look like a done cake. If uncertain, give the slow cooker a shake. If the cake isn’t set up, it will show a slight movement in the middle. Replace the lid and cook 10-15 minutes longer.
9. When done, remove the stoneware and set some place for it to cool to reoom temperature. When cooled, carefully remove the cake with a wide spatula.
10. Serve plain or with Lemon Sauce (my recipe posted a few weeks ago.) or whipped cream. My family likes it slightly warmed with a butter pat on it.
TAKEAWAY TRUTH
The smell of the gingerbread is insanely aromatic, and the taste is delightful.
Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves
Source: https://slingwords.blogspot.com/2025/07/saturday-share-crockpot-gingerbread.html
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