Rice Cooker Gingerbread Cake

Total Time: 1 hr 15 mins Preparation Time: 5 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 1/2 cups flour
• 1/4 cup sugar ( or brown)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 teaspoons ginger powder (add one more if you like a real spicy ginger taste)
• 1/3 cup oil
• 1/2 cup unsulphured molasses
• 1 tablespoon vinegar
• 3/4 cup water

Recipe

• 1 mix all dry ingredients well.
• 2 add in order: oil, molasses, vinegar, and water (hint: use same measuring cup as molasses will not stick to the cup as it will be coated with oil).
• 3 stir batter by hand until smooth, about 1 minute.
• 4 lightly oil or spray inside of the rice cooker bowl and pour batter mixture into the rice cooker bowl.
• 5 set rice cooker to slow (if you have such a setting, or small volume). set timer if possible for one hour.
• 6 cooker will shut off after 5 minutes to warm function, restart to cook function as above and 'bake' for 60-70 minutes or until a tooth pick comes out clean from middle and edges of cake.
• 7 check progress of cake at 45 minutes (some rice cookers are faster than others).
• 8 when toothpick comes clean, turn off rice cooker.
• 9 allow cake to cool 15 minutes in cooker bowl that has been removed from rice cooker.
• 10 after cooling put serving dish over top of the cooker bowl and invert quickly (this cake is quite fragile so a smooth action is necessary) to transfer the cake from bowl to serving dish.
• 11 serve warm or cold, topped with puree from canned pears.