Holiday steamed fruitcake (crockpot)

1 Servings

Ingredients

Quantity Ingredient
1 pack (18 oz) yellow pudding-included cake mix
3 Eggs
4 ounces Butter; melted
1¼ cup Milk
1 teaspoon Ground cardamom
1 teaspoon Ground cinnamon
1 teaspoon Ground coriander
½ teaspoon Ground allspice
½ teaspoon Ground ginger
½ teaspoon Ground mace
½ teaspoon Grated nutmeg
¼ cup Dried cranberries
¼ cup Dark raisins
¼ cup Golden raisins
2 tablespoons Candied lemon peel
2 tablespoons Candied orange peel
2 tablespoons Candied citron
½ cup Chopped pecans
1 tablespoon Sugar
2 teaspoons Cornstarch
1 cup Orange marmalade
2 tablespoons Lemon juice

Directions

CITRUS GLAZE

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 2½ 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.

Posted to Bakery-Shoppe Digest V1 #444 by Shelley Sparks <ssparks@...> on Dec 09, 1997

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