Slow Cooker Gingerbread Cake With Dried Fruit Compote

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