Friday 26 September 2014

Slow cooker gingerbread

My problem with cake making at the moment is that I don't have enough time in the day to bake a big cake. Out for the walk to school and nursery, back to pick up at nursery two hours later and then once lunch is done with it's time for another walk back to school. So cakes need to be put together and then cooked quickly or do they? I love using my slow cooker and we always make our Christmas Pudding in it so my thoughts have turned to cooking cakes very slowly. It seems that a popular recipe for slow cooker cakes is gingerbread. I've looked at several recipes and taken all the bits I like, discarded things I don't like (cherries and candid peel cooked on top) and added to it myself.

There are some things you need to remember when cooking cakes and puddings in the slow cooker. As you need to add water to the slow cooker the tin or bowl you use must be water tight so no loose bottomed tins. Also make sure there is room for the cake to rise so it needs to be quite deep – no sandwich tins. I used my Lakeland 'Deep Fancy Cake Pan' which also has a nice pattern on the bottom of it. As you can't line the tin with baking parchment it needs to be well greased so the cake can be turned out easily. Make sure you grease the tin up to the top. The top needs protecting with greased foil. I put a fold in the foil so there is room for the cake to expand if necessary without ripping it. After that pop your cake in the slow cooker and several hours later you will be rewarded with some rather delicious cake!

My theme for this month's Love Cake is 'Back to school – something new'. It's all new techniques, new ingredients and making cakes in a new way so this is my entry for this month.

Equipment: Slow cooker/crockpot, 7" (18cm) deep fixed base non-stick tin, aluminium foil, string, pastry brush.


8oz (225g) Dark muscovado sugar
6oz (170g) Unsalted butter or baking spread
12oz (340g) Golden syrup
1lb (450g) Plain flour
4tsp (20ml) Ground ginger
2tsp (10ml) Baking powder
1oz (28g) Sultanas
1 Large egg
½ pint (280ml) Milk

2oz (55g) Caster sugar
2tbsp (30ml) Water


1. Pre-heat the slow cooker to HIGH.
2. Grease the tin ensuring you cover all the tin up to the rim.
3. In a large saucepan heat the sugar, butter and golden syrup until the sugar has dissolved and the butter has melted.
4. Put to one side to cool while you measure out the other ingredients.
5. In a large bowl sieve the flour, ginger and baking powder. Stir in the sultanas.
6. Make a well in the centre and add the egg, milk and sugar mixture.
7. Stir well until it is all combined. Ensure there are no pockets of flour.
8. Pour into the tin.
9. Grease the foil and then put a fold in the middle before covering the top and securing with string. Cut off any excess.
10. Place in the slow cooker and add enough boiling water to come halfway up the tin.
11. Cook on HIGH for 5-7 hours.
12. Take the tin out of the slow cooker and leave for five minutes while making up the glaze.
13. Mix together the sugar and water.
14.Take the gingerbread out of the tin and brush over the glaze.
15. Leave to cool before cutting.


  1. I have that tin! I can imagine this method of making gingerbread makes it extra lovely and sticky - I'd really like to try it so I'm bearing your recipe in mind =)

    1. It's a lovely tin and I've only used it a couple of times as it does leave me scratching my head as to what to do with it. It's a great way of 'baking' cakes as you know they won't burn!

  2. I've never thought to slow cooker something sweet! Brill idea!

  3. I'm going to be using my slow cooker loads now that the weather's changed and cake is one of the things I'm planning to make in it. Thanks for sharing x x

  4. I'm hoping to get a slow cooker soon. I'd never have thought to make cake in it though!

  5. We use our slow cooker a lot for stews etc but have never baked a cake in it. Yours looks very moist and appetising.

  6. Oh yummy! I really need to try using my slow cooker more! x

  7. OMG, this looks amazing and I have to cook this!

  8. I'm going to try this for my Mum - she has a penchant for gingerbread like this - like she ate as a child!

  9. Interesting! Would never have considered using a slow cooker for baking a cake. But I can imagine ginger bread would be the perfect type of cake to make this way. Looks very spongy!

  10. This looks fab. I'm yet to try puddings in mine..I really must

  11. Sounds absolutely delicious, and perfect as we head into the colder months.

  12. I adore ginger bread / ginger cake - have to try this

  13. I haven't eaten ginger bread in the longest time! I can almost taste it looking at these pics! x

  14. Ooh looks yummy! I'm however, useless in the kitchen and don't won a slow cooker.. I have one on my wish list!!

  15. One needs a very LARGE slow cooker and unfortunately Zlakeland no longer make that tin.


I appreciate your comments. If you have any tips, tricks or tweaks please pass them on!