1/2 c Butter; melted SEE NOTE:
2 Eggs
1 1/2 c Firm packed brown sugar
1 tb Vanilla
4 ts Ground cinnamon
1 ts Ground nutmeg
2 c All-purpose flour
1 1/2 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt
1 1/2 c Shredded zucchini; packed
1 1/2 c Coarsely chopped walnuts
1 1/2 c Chopped dried apricots
1 c Raisins
1/4 c Brandy (optional)
NOTE: Use real butter or stick margarine. DO NOT substitute reduced-fat spreads; their higher water content often yields results that are less than satisfactory.
In a large bowl, beat together butter, eggs, brown sugar, vanilla, cinnamon and nutmeg until well-blended. Stir in flour, baking soda, baking powder and salt until mixed. Add zucchini, walnuts, apricots and raisins and blend well. Scrape batter into a buttered 3-1/2 quart slow cooker.
Cover and cook on high heat setting 2-1/2 to 3 hours or until a cake tester inserted in center comes out clean. Remove lid. Carefully, using potholders or mitts, remove ceramic liner from slow cooker and place on a rack.
Sprinkle brandy over top and around edges of warm cake. Let stand until almost cool.
To unmold, run a sharp knife around inside edges of cooker and with a large spatula, lift out cake in one piece. Let cool completely.
To store, wrap cake well in plastic wrap and in foil. Refrigerate up to 1 week or freeze up to 3 months.
Makes about 12 servings