Slow Cooker Mixed Fruit Pistachio Cake Recipes

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SLOW-COOKER MIXED FRUIT & PISTACHIO CAKE

This cake is easy to make on a lazy day and is a guaranteed delicious dessert that can be enjoyed for several days-if you can make it last that long. It's also wonderful for fall weather and the holidays. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 2h50m

Yield 8 servings.

Number Of Ingredients 16



Slow-Cooker Mixed Fruit & Pistachio Cake image

Steps:

  • In a large bowl, whisk together the first 6 ingredients. In another bowl, combine the next 7 ingredients. Add cranberry mixture to flour mixture; stir until smooth. Add dried fruit and pistachios., Pour batter into a greased 1-1/2-qt. baking dish; place in a 6-qt. slow cooker. Lay a 14x12-in. piece of parchment over top of slow cooker under the lid. Cook, covered, on high until a toothpick inserted in center comes out clean, about 2-1/2 hours. Remove dish from slow cooker to a wire rack. Cool 30 minutes before inverting onto a serving platter., Cut into wedges with a serrated knife; if desired, serve with sweetened whipped cream.

Nutrition Facts : Calories 375 calories, Fat 14g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 349mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 4g fiber), Protein 7g protein.

1-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 can (8 ounces) jellied cranberry sauce
1/3 cup packed brown sugar
1/3 cup buttermilk
1/4 cup butter, melted
2 teaspoons grated orange zest
1/2 teaspoon orange extract
1 large egg, room temperature
1 cup mixed dried fruit bits
1 cup pistachios
Sweetened whipped cream, optional

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