In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
Eggs, oil, pumpkin and spices are mixed together and baked, to create these deliciously soft, moist pumpkin cake slices. Drizzle with icing or spread thickly with cream cheese icing for a terrific treat.
In a bowl, combine the flour, confectioners' sugar and butter; stir in nuts. Press onto the bottom and in. up the sides of a greased square baking dish. Bake at 350 degrees F for minutes or until lightly browned.