Pressure Cooker Mixed Fruit And Pistachio Cake Recipes

SLOW-COOKER MIXED FRUIT & PISTACHIO CAKE

Steps:

• 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., 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 center 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., Cut into wedges with a serrated knife; if desired, serve with sweetened whipped cream.

PRESSURE COOKER THREE INGREDIENT HOLIDAY FRUITCAKE

Steps:

• Rinse Dried Fruit in water to remove any sugar coating (if necessary). Soak fruit in juice overnight.
• Mix Flour, Fruit and Juice together and pour into greased Push Pan.
• Add 1.5 cups of water to your Pressure Cooker cooking pot and place a trivet. Lower cake into the Pressure Cooker.
• Lock on lid and close Pressure Valve. Cook at High Pressure for 1 hour.
• When Beep is heard, allow a 10 minute Natural Pressure Release.

NO-BAKE FRUITCAKE

Steps:

• Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.