Pressure Cooker Mixed Fruit and Pistachio Cake Recipe

Pressure Cooker Mixed Fruit and Pistachio Cake Recipe
Pressure Cooker Mixed Fruit and Pistachio Cake Recipe photo by Taste of Home
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Pressure Cooker Mixed Fruit and Pistachio Cake Recipe

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This cake is easy to make on a lazy day and a guaranteed-delicious dessert for several days, if you can make it last that long. It's wonderful for the fall and even the holidays. —Nancy Heishman, Las Vegas, Nevada
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min. + releasing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min. + releasing

Ingredients

  • 1 cup water
  • 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
  • 1 cup mixed dried fruit bits
  • 1 cup pistachios, chopped
  • Whipped cream, optional

Directions

In a 6-qt. electric pressure cooker, add 1 cup of water.
Whisk together dry ingredients; flour, cinnamon, baking soda, baking powder, allspice and salt. In another bowl, combine the next seven 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 a piece of aluminum foil loosely on top (to prevent moisture from getting into dish); place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 50 minutes.
When finished cooking, allow pressure to naturally release for 15 minutes and then quick release any remaining pressure according to manufacturer's instructions. A toothpick inserted in center comes out clean. Remove baking dish from pressure 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. Yield: 8 servings.
Originally published as Pressure Cooker Mixed Fruit and Pistachio Cake in One Pot Instant Pot Summer 2018

Nutritional Facts

1 serving: 385 calories, 14g fat (5g saturated fat), 39mg cholesterol, 364mg sodium, 59g carbohydrate (32g sugars, 4g fiber), 7g protein.

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  • 1 cup water
  • 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
  • 1 cup mixed dried fruit bits
  • 1 cup pistachios, chopped
  • Whipped cream, optional
  1. In a 6-qt. electric pressure cooker, add 1 cup of water.
  2. Whisk together dry ingredients; flour, cinnamon, baking soda, baking powder, allspice and salt. In another bowl, combine the next seven ingredients. Add cranberry mixture to flour mixture; stir until smooth. Add dried fruit and pistachios.
  3. Pour batter into a greased 1-1/2-qt. baking dish. Place a piece of aluminum foil loosely on top (to prevent moisture from getting into dish); place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 50 minutes.
  4. When finished cooking, allow pressure to naturally release for 15 minutes and then quick release any remaining pressure according to manufacturer's instructions. A toothpick inserted in center comes out clean. Remove baking dish from pressure cooker to a wire rack. Cool 30 minutes before inverting onto a serving platter.
  5. Cut into wedges with a serrated knife; if desired, serve with sweetened whipped cream. Yield: 8 servings.
Originally published as Pressure Cooker Mixed Fruit and Pistachio Cake in One Pot Instant Pot Summer 2018

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