Pressure Cooker Mixed Fruit And Pistachio Cake

Name: Pressure Cooker Mixed Fruit And Pistachio Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 1 cup mixed dried fruit bits; 1 cup pistachios, chopped; Whipped cream, optional

Servings: persons

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
1 cup mixed dried fruit bits
1 cup pistachios, chopped
Whipped cream, optional

1
Pour 1 cup water into 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. 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 and set time for 50 minutes.
4
When finished cooking, 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.
5
Cut into wedges with a serrated knife; if desired, serve with whipped cream.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-1/2 cups all-purpose flour, 1-1/2 teaspoons ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and more.

Yes, Pressure Cooker Mixed Fruit And Pistachio Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!