The slow cooker is an ideal vehicle for making this moist, fruit-dense dessert. There are many variations to fruit cake recipes, so if you don’t like one of the ingredients, keep it out or substitute it with something you like.
Makes 8 to 10 servings.
11/2 cup golden raisins
1 cup candied red and green cherries
3/4 cup dates, pitted and chopped
3/4 cup candied pineapple, diced
1/2 cup unsweetened coconut
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 tablespoon) butter, softened
11/4 cup sugar
1 teaspoon lemon zest
2 teaspoon lemon juice
4 eggs
1. Line the slow cooker with tin foil so the edges come up and over the sides. This will help you remove the cake when it’s done.
2. Spray the foil lightly with non-stick cooking spray.
3. In a large bowl, combine the raisins, cherries, dates, pineapple, coconut, flour, baking powder, and salt. Set aside.
4. In another large bowl, cream the butter and sugar either by hand or with an electric mixer until combined and soft. Add the lemon zest and juice. Add the eggs one at a time, stirring until well combined before adding the next one.
5. Pour the dry ingredients into the bowl with the butter, and stir to mix everything without overdoing it.
6. Use a spatula to transfer the cake to the slow cooker. Cover and cook on Low for 4 to 6 hours. During the last 30 minutes, prop the lid open with the handle of a spoon or fork to allow some steam to escape. Use the foil edges to carefully lift the cake out of the slow cooker and transfer to a platter.