I haven’t tried one, but I’d love to.

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?

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!

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.

Sounds like a wonderful recipe!

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!

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 🙁