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Slow Cooker Gingerbread Cake With Dried Fruit Compote

yield: 4 total time: 170 minutes
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Ingredients

  • 1/2 cup unsalted butter cut up and softened plus 1 tablespoon unsalted butter, softened
  • 1 1/2 cups all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup dark brown sugar packed
  • 1/2 cup molasses mild-flavor
  • 1 egg lightly beaten
  • 2 teaspoons lemon zest finely shredded
  • powdered sugar
  • whipped cream or ice cream, optional
  • 1 cup apricot halves dried
  • 1 cup pitted prunes dried
  • 1 cup dried figs stems removed
  • 1 cup apricot nectar
  • 1 cinnamon stick 3-inch

Nutrition

  • Calories : 850 calories
  • Carbohydrate : 153 grams
  • Cholesterol : 115 milligrams
  • Fat : 25 grams
  • Fiber : 9 grams
  • Protein : 9 grams
  • SaturatedFat : 15 grams
  • Sodium : 580 milligrams
  • Sugar : 85 grams
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