Slow-Cooker Mixed Fruit & 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, room temperature
• 1 cup mixed dried fruit bits
• 1 cup pistachios
• Sweetened whipped cream, optional

1. Whisk together 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 paper 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.
3. Cut into wedges with a serrated knife; if desired, serve with sweetened 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, whipped cream

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