Pressure Cooker Mixed Fruit And Pistachio Cake

• 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.

flour, ground cinnamon, baking soda, baking powder, ground allspice, salt, cranberry sauce, brown sugar, buttermilk, butter, orange zest, orange extract, egg, mixed dried fruit bits, pistachios, cream

Taken from www.tasteofhome.com/recipes/pressure-cooker-mixed-fruit-and-pistachio-cake/ (may not work)