Gingerbread is a timeless spiced bread hailing from Europe. People have been making gingerbread for hundreds of years both in cake and cookie forms. We’ve taken an old-fashioned spiced gingerbread cake and adapted it for Suvie. This cake is incredibly moist and flavorful thanks to the five spices and buttermilk used and only requires a bowl, a whisk, and Suvie as tools. Feel free to have this for breakfast or top it with whipped cream or (our favorite) cream cheese frosting for dessert.

Slow Cook: Gingerbread

  • Servings: 6-8
  • Difficulty: 3 hours and 30 minutes
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Ingredients

  • 1 cup (121g) flour
  • 2 tbsp granulated sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1¼ tsp ginger
  • ¾ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp allspice
  • ¼ cup (4 tbsp) unsalted butter, melted
  • ⅓ cup standard molasses (not blackstrap)
  • 2 tbsp water
  • 1 large egg
  • ½ cup buttermilk
  • Whipped cream for serving (optional)

Directions

Spray a Suvie pan with cooking spray and set aside.

Whisk together flour, sugar, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and allspice.

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Melt the butter in the microwave. Add molasses to the butter and stir to combine. Pour butter-molasses mixture into the dry ingredients, whisk to combine.

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Whisk together the water, egg and buttermilk; stir into the batter making sure to scrape the bottom of the bowl. Pour the batter into the prepared Suvie pan.

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Insert pan into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours

After the cook, remove gingerbread from Suvie. Allow to cool slightly, loosen the edges of the gingerbread with a knife. Slice gingerbread into rectangles and serve with optional whipped cream and a dusting of cinnamon. Enjoy!

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Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.

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