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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
  • Total Time
    Prep: 20 min. Cook: 2-1/2 hours + cooling
  • Makes
    8 servings

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

Directions

  • 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
1 slice: 375 calories, 14g fat (5g saturated fat), 39mg cholesterol, 349mg sodium, 57g carbohydrate (30g sugars, 4g fiber), 7g protein.

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