Slow Cooker Gingerbread with Dried Cherries Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 9, 2012
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.
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Cooking Level: Intermediate

Home Town: Crownsville, Maryland, USA
Living In: Fort Worth, Texas, USA

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Photo by It's A New Day
Reviewed: Jan. 29, 2012
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.
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Photo by It's A New Day

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA
Living In: Winchester, Virginia, USA


 
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