Slow Cooker Cherry Cake

5 from 4 votes

A traditional cherry cake made in your slow cooker

Course Baking

Cuisine Slow Cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 393kcal

Cream together the butter and the sugar until it is light and fluffy.
150 g unsalted butter, 150 g golden caster sugar
Beat in the eggs bit by bit. Ensure each addition is mixed well.
2 large eggs
Fold in the flour.
150 g self-raising flour
Rinse the cherries and dry them on kitchen towel.
200 g glacé cherries
Toss the cherries in the extra flour, keeping a few aside to put on the top.
25 g self-raising flour
Add the dusted cherries and the vanilla bean paste or extract to the mixture and stir in gently.
1 tsp vanilla bean paste
Line your slow cooker pot. You can either use baking paper or a large cake tin case. I use two layers of baking paper to prevent burning.
Place the cake mixture in the lined pot, and use a spoon to smooth the top.
Place a tea towel under the lid of your slow cooker, fold up the edges of the tea towel so they aren't hanging down, then put the lid on the slow cooker.
Cook on high for 2 hours, or until a skewer comes out clean.
As soon as the pot has cooled a little, use the lining to pull the cake out, and leave it to cool on a rack.
If you want icing, mix the icing sugar with a few drops of water and drizzle over the cake once completely cool.
3 tbsp icing sugar