Gingerbread Spoon Cake
Recipe from Smithfield

You're family will love this warm pudding-like cake dessert and your dinner guests won't believe you made it in a slow cooker.

Gingerbread Spoon Cake

by 13  people

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  • 1  14 1/2 ounce package 
    gingerbread mix
  • 1/2  cup 
    half-and-half (can substitute milk)
    Pinch cinnamon
    Pinch ground ginger
  • 1/2  cup 
    golden raisins
  • 2 1/4  cups 
  • 3/4  cup 
    dark brown sugar, packed
  • 3/4  cup 
  • 1/4  teaspoon 
    Whipped cream or Vanilla bean ice cream to serve
    Chopped candied ginger for garnish (optional)
Spray a 4-quart slow cooker with nonstick cooking spray.
In a medium mixing bowl, stir together the gingerbread mix, half-and-half, cinnamon, ginger, and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker.
In a medium saucepan over medium-high heat, stir together the water, brown sugar, butter, and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker.
Set the slow cooker on the high-heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding-like consistency).
Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled.
Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a scoop of vanilla bean ice cream or whipped cream and sprinkle of chopped candied ginger.
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