1 pk (18 oz) yellow
-pudding-included cake mix
3 Eggs
4 oz Butter; melted
1 1/4 c Milk
1 ts Ground cardamom
1 ts Ground cinnamon
1 ts Ground coriander
1/2 ts Ground allspice
1/2 ts Ground ginger
1/2 ts Ground mace
1/2 ts Grated nutmeg
1/4 c Dried cranberries
1/4 c Dark raisins
1/4 c Golden raisins
2 tb Candied lemon peel
2 tb Candied orange peel
2 tb Candied citron
1/2 c Chopped pecans
1 tb Sugar
-CITRUS GLAZE-
2 ts Cornstarch
1 c Orange marmalade
2 tb Lemon juice
The Best Slow Cooker Cookbook Ever – Natalie Haughton
Place a vegetable steamer or other low rack in the bottom of a 5-quart slow
cooker. Pour in 4 cups hot tap water and turn on the low setting.
In the large bowl of electric mixer, combine the cake mix, eggs, melted
butter, milk, cardamom, cinnamon, coriander, allspice, ginger, mace, and
nutmeg. Beat on low speed 20 to 30 minutes to combine the ingredients, then
beat on medium speed 2 minutes. Fold in the dried cranberries, dark and
golden raisins, candied lemon and orange peels, citron, and pecans.
Sprinkle a 2 1/2 quart souffle dish that fits in the 5-quart slow cooker
with the sugar. Turn the cake batter into the souffle dish, spreading the
top even. Place a buttered round of waxed paper on the top and then wrap
the dish completely in a double thickness of aluminum foil. Tie with
kitchen string to resemble a package for ease in lowering into the pot and
removing. Place on the rack in the slow cooker.
Cover and cook on the low heart setting 6 hours. Turn off the heat and let
cool, covered, in the slow cooker 2 hours. To serve, cut into wedges and
drizzle glaze on top. Serve warm or at room temperature.
Citrus glaze: In a small nonreactive saucepan, mix together 2 teaspoons
cornstarch, 1 cup orange marmalade, and 2 tablespoons lemon juice. Cook
over medium heat, stirring constantly, until thickened, about 5 to 6
minutes.
To store, sprinkle with a few tablespoons of brandy or orange liqueur and
freeze, tightly wrapped.
Yields
1 Servings
