Baking in your Slow Cooker
There has been many a time when I wanted to bake a cake but I already had the main meal cooking in the oven. The solution was to use the slow cooker and cook the cake in that so that’s what I did. It is really a mini oven and bakes most cakes very well. Fruit cakes and self topped/iced cakes cook very well in the crock pot. I am amazed at how well the cakes rise in the slow cooker.
You can use a deep round cake tin or an ordinary cake pan or even the slow cooker base itself to cook the cake. The pan you use will depend on the shape of your cooker. You can also get an oval shape cake pan so look around for one that fits. I know people who use empty coffee or soup cans. These are good for fruit cakes and rolls. I haven’t had a bad experience yet so I am either lucky or the slow cooker likes baking.
Here are 10 tips for slow cooker baking:
- Preheat the slow cooker on high for 10 -1 5 minutes if you are using an ordinary pan.
- Use several sheets of paper towel on the top of the cake pan and cover with the lid.
- Cook your cakes on the high setting.
- Don’t lift the lid during cooking, only at the end as you let the heat out.
- Use a rack if you have one in the bottom of the base and if you haven’t one you can use 2 or 3 egg rings as a substitute. This helps the heat to circulate around the pan for more even cooking.
- Grease and line the cake pan to prevent the cake from sticking.
- Only half fill the cake pan or cut the liner at least an inch above the top of the sides.
- Use your oval based slow cooker for cakes that can be decorated as faces, clocks, footballs etc.
- Test the cake with a skewer and if cooked let it cook a few minutes before getting turning out.
- Use prepared cake mixes in the slow cooker for an improved taste over conventional cooking.
Enjoy baking in your slow cooker or crock pot especially during the holidays coming up. This will also save your oven space for other cooking.
Filed under: Slow Cooking
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