Be sure that the 2 1/2-quart souffle dish you plan to use will fit into your 5-quart slow cooker before proceeding.
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups sugar
- 1 cup canned solid-pack pumpkin (I use my frozen puree – thawed & drained)
- 1/2 cup water
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 3/4 cup pecans *as mentioned above, I used walnuts
In a large bowl, mix together the oil, eggs, sugar, pumpkin and water. Add the flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Blend well. Stir in the pecans. Turn into a buttered 2 1/2 quart round souffle dish. Carefully place the souffle dish in a 5 quart electric slow cooker.
Cover and cook on the high heat setting about 3 1/2 to 3 3/4 hours or until a cake tester inserted in center of the cake comes out clean. (Do not attempt to cook on the low heat setting for a longer time.)
Remove the lid and turn the cooker off. Leave the cake in the cooker until the dish is cool enough to handle. Remove from the cooker.
I’m guessing a lot of you have fresh garden beets this time of year. I was given a sack of huge beets and needed to make something other than beet borscht. I found this simple cake from Anna Olson at the food network. Find the full recipe here.
The cake calls for cooked shredded beets. So I shredded the beets on the small side of my box grater and then covered with water in a pot and boiled gently for awhile. I then strained the water in a measuring cup and added enough water to make the amount of water it called for. Then I measured out the beets I needed. I think thats why my cake has so much more color than hers. That is of course up to you. Maybe you already have cooked beets in the fridge. Then just shred them and use water like she says.
It bakes up fudgy and quite yummy. We added a thin layer of icing and topped it with cooked beets and coconut for color.
Enjoy. My family did.
My daughter spreading the icing she made 🙂
Whether you prefer a big ‘ol slice of banana loaf slathered in butter or a sophisticated piece of coffee cake; I’ll show you how this recipe can please both your moods.
This is a favorite recipe among the dwellers of my home. But because of the small RV oven and the very long cooking time, which is not conducive to cooking with propane; its hard to do the traditional big loaf. Since I’m a huge fan of cake, this is our solution.
- 1 cup of sugar
- 1/2 cup butter
- 2 eggs, well beaten
- 7 Tbsp sour cream
- 1 tsp baking soda
- 2 cups flour
- 2 or 3 ripe bananas
- 1 cup walnuts or chocolate chips, optional
- Mix sugar, eggs and sour cream together.
- Mix baking soda and flour. Add to wet ingredients.
- Mash banana and add in.
- Add Walnuts, if desired; mix all together.
- Put in loaf pan.
- Bake at 350 for 70 minutes.
This is the original recipe and it is delicious. If you’d like to try it coffee cake style…
Spread 1/2 the mixture into an 8×11 pan or similar size. Then make a mixture of brown sugar and cinnamon to sprinkle over. Then drop the rest of the batter over top. You can add walnuts in the mix or sprinkle on top. If you (or your kids)prefer chocolate chips, just mix them into the batter for a nice cake.
I have 2 daughters and they each made one in the same week using the 2 different ways. We actually used yogurt for one of the recipes. But the sour cream makes the cake more moist.
So there you have it… Sometimes some simple changes are helpful when you don’t have a full kitchen at your disposal. I’ve also made plenty of cakes and muffins in an electric oven… Also called a turkey roaster. This actually browns the cake, so be careful. You’d be far more likely to burn a cake in there than in your RV oven.
Happy baking everyone! Don’t forget to share your tips in the comments!