This cake is easy to make on a lazy day and is 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, NV
PREP: 20 MIN. • COOK: 2 HOURS + COOLING • MAKES: 8 SERVINGS
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 peel
1/2 teaspoon orange extract
1 large egg
1 cup mixed dried fruit bits
1 cup pistachios
Sweetened whipped cream, optional
1. Whisk together the first six ingredients. In another bowl, combine the next seven ingredients. Add the cranberry mixture to the 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 paper over the top of the slow cooker, under the lid. Cook, covered, on high until a toothpick inserted in center comes out clean, about 2 1/2 hours. Remove dish from slow cooker to a wire rack. Cool for 30 minutes before inverting onto a serving platter.
3. Cut into wedges with a serrated knife; if desired, serve with sweetened whipped cream.