Recipe by Campbell's Kitchen
"No oven needed...this moist, cake like gingerbread slow cooks to give you irresistible taste and aroma. Dried cherries and vegetable juice make this classic recipe even better!"
Watch video tips and tricks
Vegetable cooking spray
packed brown sugar
Campbell's® V8® 100% Vegetable Juice
I halved the recipe and made it in my small crockpot. I subbed diced dried apricots instead of cherries and added a small handful of crystallized ginger. I wish I had been able to stay close by when it was cooking because at 2 hours it was definitely done but the edges and bottom were on the verge of being burnt. I think 90 minutes would be more reasonable at least for the smaller cake. Overall the taste was good but it wasn't heavily ginger tasting which I would have liked more. It tasted more like spice cake to me. I will probably make this again but tweak it a bit to make it more moist and gingery.
The edges burned, even after cutting them off and trying to serve with ice cream, no one was impressed. Too much trouble to try again.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Gingerbread with Dried Cherries
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 317
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!
Cracks in the pie? It’s no crisis. We’ve got great ideas for simple fixes.
Burnt pie crust? No problem. With these ingenious tricks, it’s an easy fix.