Dried Fruit And Zucchini Cake (crock Pot)

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 12
• 1/2 cup butter, melted
• 2 eggs
• 1 1/2 cups packed brown sugar
• 1 tablespoon vanilla extract
• 4 teaspoons ground cinnamon
• 1 teaspoon grated nutmeg
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups packed shredded zucchini
• 1 1/2 cups coarsely chopped walnuts
• 1 1/2 cups chopped dried apricots
• 1 cup raisins
• 1/4 cup brandy

Recipe

• 1 in a large bowl, beat together the butter, eggs, brown sugar, vanilla, cinnamon, and nutmeg until well blended.
• 2 stir in the flour, baking soda, baking powder, and salt until mixed.
• 3 add the zucchini, walnuts, apricots, and raisins and blend well.
• 4 scrape the batter into a buttered 3 1/2-quart electric slow cooker.
• 5 cover and cook on the high heat setting 2 1/2 to 3 hours, or until a cake tester inserted in the center comes out clean.
• 6 remove the lid.
• 7 carefully, using potholders or mitts, remove the ceramic liner from the slow cooker and place on a rack.
• 8 sprinkle the brandy over the top and around the edges of the warm cake.
• 9 let stand until almost cool.
• 10 to unmold, run a sharp knife around the inside edges of the cooker and with a large spatula, lift out the cake in one piece.
• 11 let cool completely.
• 12 to store, wrap the cake well in plastic wrap and then in foil.
• 13 refrigerate up to 1 week or freeze up to 3 months.