Mixed
Fruit Pistachio Cake Recipe
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
Pour
1 cup water into 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.
Place trivet insert in cooker. 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. 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 :
1
serving: 385 calories, 14g fat (5g saturated fat), 39mg cholesterol, 364mg
sodium, 59g carbohydrate (32g sugars, 4g fiber), 7g protein.