INGREDIENTS

INSTRUCTIONS

The Best Slow Cooker Cookbook Ever - Natalie Haughton  Place a
vegetable steamer or other low rack in the bottom of a  5-quart slow
cooker. Pour in 4 cups hot tap water and turn on the low  setting.  In
the large bowl of electric mixer, combine the cake mix, eggs,  melted
butter, milk, cardamom, cinnamon, coriander, allspice, ginger,  mace,
and nutmeg. Beat on low speed 20 to 30 minutes to combine the
ingredients, then beat on medium speed 2 minutes. Fold in the dried
cranberries, dark and golden raisins, candied lemon and orange peels,
citron, and pecans.  Sprinkle a 2 1/2 quart souffle dish that fits in
the 5-quart slow  cooker with the sugar. Turn the cake batter into the
souffle dish,  spreading the top even. Place a buttered round of waxed
paper on the  top and then wrap the dish completely in a double
thickness of  aluminum foil. Tie with kitchen string to resemble a
package for ease  in lowering into the pot and removing. Place on the
rack in the slow  cooker.  Cover and cook on the low heart setting 6
hours. Turn off the heat  and let cool, covered, in the slow cooker 2
hours. To serve, cut into  wedges and drizzle glaze on top. Serve warm
or at room temperature.  Citrus glaze: In a small nonreactive saucepan,
mix together 2  teaspoons cornstarch, 1 cup orange marmalade, and 2
tablespoons lemon  juice. Cook over medium heat, stirring constantly,
until thickened,  about 5 to 6 minutes.  To store, sprinkle with a few
tablespoons of brandy or orange liqueur  and freeze, tightly wrapped.
Posted to Bakery-Shoppe Digest V1 #444 by Shelley Sparks
<ssparks@mailbox.arn.net> on Dec 09, 1997

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