Slow-Cooker Mixed Fruit & Pistachio Cake

Name: Slow-Cooker Mixed Fruit & Pistachio Cake
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 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

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

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

Whisk together 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 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.