NOTE - THIS RECIPE WILL WORK BEST WITH A OVAL SLOW COOKER. Using a round slow cooker may not allow the cake to set in the middle before the edges burn.
You will need two bowls (both medium sized).
In one bowl add the softened butter and sugar. Using a hand mixer (or kitchen aid with paddle attachment) cream the sugar and butter together. Add the egg and vanilla and mix until incorporated. Next add the molasses and blend until smooth.
In the other bowl add the flour, salt, spices, and baking soda. Stir.
Pour this dry mixture slowly into the wet ingredients while blending. This may be a little chunky.
Next pour in the hot water and continue mixing until a smooth batter forms.
Spray your slow cooker non-stick spray. Pour in the batter. Place the lid on the slow cooker.
Set the slow cooker to HIGH and cook for 2 hours and 10 minutes without opening the lid during the cooking time. Check on the cake towards the end of the cooking time by peering through the lid. You can jiggle the stoneware to see if the cake is still jiggly. If it is still jiggly, continue cooking.
Remove the stoneware from the heating element of the slow cooker and set on a cooking rack after the cooking time is up.
Let cool until the cake is at room temperature.
Best if served cooled (the spices are more profound).
Serve topped with whipped cream, cool whip or ice cream.
Video
Notes
How to serve gingerbread cake:
Best to cool completely before serving. You will be able to taste the spices better.