Comments

  1. That looks amazing! I’m going to try it with a gluten free flour mix and will let you know how it goes!

    • That would be great! I’d love to add any comments or suggestions you have to the post for the other gluten-free readers.

  2. I just made it with Pamela’s Gluten Free baking mix – I used ~1/4 cup extra mix, and no added leavening since the mix has it already and Im baking @ 7000′.
    Used my fresh organic basil, vanilla, and will have fresh organic blueberries on top, no yogurt.

    • In theory you can substitute other sweeteners for the sugar. You will probably have to make a few versions to get the dry/wet ingredients balanced with that change. Does that make sense?

      • yes, thank you! i will give it a go with dates first. should the batter be cake-like? as opposed, i guess, to muffin or bread like… sorry for dumb q’s, but i try to avoid sugar like the plague… not because i don’t like it, in fact, i love it, but because i don’t feel very well after eating it 🙁

        • When I’m working on a batter for a quick bread int he slow cooker I try to get a batter that’s thicker than one for the oven. If you have more liquid than needed it can take longer to cook it, but it should still work on high. Please let me know how it goes and I’d love it if you shared your changes too. Alot of us, me included, are trying to cut down on sugar!

  3. Do you cool it in the cooker or remove it… and if you remove it, what is the best way if the cake is done directly in the cooker (no loaf pan)?

    • If it’s in the loaf pan I take it out to cool once I feel it’s done. If you make it in the crock you’ll want to take the crock out unless you want it to cook more. It will still cook some in the hot crock but not as much as if it were in the heating part.

  4. I think it would be great if you had a photo of the set up… the towel and the wooden spoon on top leaves a lot to my imagination! 🙂

    Sounds like a wonderful recipe!

    • Let’s see if I can explain it better. (I’m working on a new book, so I won’t have time to redo this recipe to take a pic until the fall…)

      The clean dish towel is there to absorb the moisture that’s naturally created in the slow cooker. So your crock is in the slow cooker and you loaf pan with the batter is in there.

      Then take the cloth (I double mine because they are long – if yours is shorter there is no need to do that.) and place over the crock so that it extends enough to be under the lid without slipping in.

      You want the towel to absorb the moisture that forms on the lid, but you can help it form less by propping the lid up with a wooden spoon. So place the spoon on top of one “side” (with the dial being the front) about 1 inch form the edge of the slow cooker.

      Depending on how moist it is you can use the spoon part or the handle to change the space in between the slow cooker and the lid.

      You can do one or the other, but I like to do both when I’m baking. There’s nothing more frustrating than cooking a cake that never cooks because the moisture drips in to the center of the cake.

      I hope this helps!

  5. Seriously? I was chatting with my mom yesterday about how I wanted to make pound cake, and I am a vegan with celiac disease. She said, how can you make a pound cake without butter? This looks ten times better than the original version. I can’t wait to try it! I have re-ignited my relationship with my slow cooker thanks to all of your great recipes. Thank you!!!!

  6. I have a Rival crock pot Bread’n Cake Bake pan with a vented lid. I am going to try it with this pound cake. Has anyone tried this container that you put in the slow cooker?

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