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Pressure-Cooker Mixed Fruit and Pistachio Cake

Total Time

Prep: 20 min. Cook: 50 min. + cooling


8 servings

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
Pressure-Cooker Mixed Fruit and Pistachio Cake Recipe photo by Taste of Home


  • 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


  1. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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