Slow Cooker Mixed Fruit & Pistachio Cake Recipe

Slow Cooker Mixed Fruit & Pistachio Cake Recipe
Slow Cooker Mixed Fruit & Pistachio Cake Recipe photo by Taste of Home
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Slow Cooker Mixed Fruit & 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: 2 hours + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours + cooling

Ingredients

  • 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 peel
  • 1/2 teaspoon orange extract
  • 1 large egg
  • 1 cup mixed dried fruit bits
  • 1 cup pistachios
  • Sweetened whipped cream, optional

Directions

Whisk together first six ingredients. 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 in a 6-qt. slow cooker. Lay a 14x12-in. piece of parchment paper 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. Yield: 8 servings.
Originally published as Slow Cooker Mixed Fruit & Pistachio Cake in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p85

Nutritional Facts

1 slice: 375 calories, 14g fat (5g saturated fat), 39mg cholesterol, 349mg sodium, 57g carbohydrate (30g sugars, 4g fiber), 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 peel
  • 1/2 teaspoon orange extract
  • 1 large egg
  • 1 cup mixed dried fruit bits
  • 1 cup pistachios
  • Sweetened whipped cream, optional
  1. Whisk together first six ingredients. In another bowl, combine the next seven ingredients. Add cranberry mixture to flour mixture; stir until smooth. Add dried fruit and pistachios.
  2. 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 paper 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.
  3. Cut into wedges with a serrated knife; if desired, serve with sweetened whipped cream. Yield: 8 servings.
Originally published as Slow Cooker Mixed Fruit & Pistachio Cake in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p85

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