Cooking Directions

• Spray a 4-quart slow cooker with vegetable cooking spray.
• Stir the flour, baking powder, baking soda, cinnamon, ginger, salt and allspice in a medium bowl.
• Place the butter and brown sugar into a large bowl. Beat with an electric mixer on medium speed until the mixture is creamy. Beat in the eggs and molasses.
• Reduce the speed to low.  Alternately beat in the flour mixture and the vegetable juice. Stir in the cherries. Pour the batter into the cooker.
• Cover and cook on HIGH for 2 to 3 hours or until a toothpick inserted in the center comes out with moist crumbs. Spoon the gingerbread into bowls. Top with the whipped cream, if desired.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 0.25 teaspoon salt
• 0.25 teaspoon ground allspice
• 1 cup (2 sticks) butter, softened
• 0.5 cup packed brown sugar
• 4 egg
• 0.75 cup molasses
• 1 cup V8® 100% Vegetable Juice
• 1 cup dried cherries
• 6 tablespoons sweetened whipped cream(optional)