Slow-Cooker Mixed Fruit and Pistachio Cake

“This cake is easy to make on a lazy day and is a guaranteed delicious dessert that can be enjoyed for several days—if you can make it last that long. It’s also wonderful for fall weather and the holidays.” —Nancy Heishman, Las Vegas, Nevada

Slow-Cooker Mixed Fruit and Pistachio CakePhoto: Taste of Home
Servings Prep Time Cook Time
8servings 20minutes 2-1/2hours + cooling
Servings Prep Time
8servings 20minutes
Cook Time
2-1/2hours + cooling
Portions: servings
Portions: servings
  1. In a large bowl, whisk together the 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.
  2. 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 over top of slow cooker under the lid. Cook, covered, on high until a toothpick inserted in centre 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.
  3. Cut into wedges with a serrated knife; if desired, serve with sweetened whipped cream.
Recipe Notes

Nutrition Facts
1 slice: 375 calories, 14g fat (5g saturated fat), 39mg cholesterol, 349mg sodium, 57g carbohydrate (30g sugars, 4g fiber), 7g protein.