2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. Kosher salt
1/2 cup room temperature butter (unsalted)
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
1 cup unsweetened applesauce
1 tsp. vanilla extract
confectioners' sugar, for dusting
vanilla ice cream
parchment paper

Preheat 5 to 6-quart Crock-Pot / slow cooker at medium-high heat. Place a 15-inch piece of parchment paper in Crock, letting the excess come up the sides.

In a large bowl whisk together flour, baking soda, cinnamon, ginger, cloves and Kosher salt.

Using a mixer beat together butter, sugar and brown sugar until light and fluffy (about 3 minutes).

Beat eggs in, one at a time. Add the applesauce and vanilla gradually to the flour mix.

Pour batter into Crock-Pot, cover, set to HIGH and cook for 2 to 2 1/2 hours.

Hold paper in place on the cooling rack to cool for 15 minutes. Dust with confectioners' sugar on top and serve with your favorite ice cream.

Makes 10 servings.

Submitted by: Shana Miles