PRESSURE-COOKER MIXED FRUIT AND PISTACHIO CAKE

Pressure-Cooker Mixed Fruit and Pistachio Cake image

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

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

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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, chopped
Optional: Whipped cream and additional chopped pistachios

Steps:

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. , In a bowl, whisk together dry ingredients. In another bowl, combine 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. Cover dish with aluminum foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower dish onto trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes., Allow pressure to naturally release for 15 minutes, then quick-release any remaining pressure. A toothpick inserted in center should come out clean. Using foil sling, carefully remove baking dish to a wire rack. Cool 30 minutes before inverting onto a serving platter. , Cut into wedges with a serrated knife; if desired, serve with whipped cream.

Nutrition Facts : Calories 385 calories, Fat 14g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 364mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 4g fiber), Protein 7g protein.