Note: A fresh persimmon should feel soft and jellylike when ripe. Cut it in half and scoop the flesh from the skin with a spoon. Then whirl the pulp in the blender until smooth. Use at once or freeze. The puree tends to turn brown if left out, and a small amount of lemon juice may be added to prevent discoloration and to enhance the taste.
Ingredients
- 1 1/4 cup fresh persimmon pulp (see note)
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 cups sifted flour
- 2 teaspoons baking powder
- 1/4 teaspoon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup pecans, finely chopped
- 1 teaspoon grated orange rind
- 1/2 teaspoon grated lemon rind
- Confectioners' sugar
Directions
Stir together the persimmon pulp and baking soda in a small bowl until blended
and set aside. In a large bowl, cream the butter and sugar until fluffy. Add the
puree to the creamed mixture. Sift together the flour, baking powder, salt,
cinnamon, nutmeg and cloves. Gradually blend the flour mixture into the
persimmon mixture. Add the nuts and rinds, beating just enough to blend.
Batter will be stiff.
Spoon the batter into a well-greased and floured 8-by-8-by-2-inch cake pan or
5-cup ring mold or 6-cup minibundt pan. Bake in a preheated 350 degree oven
for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes and turn out on a rack to continue
cooling an additional 20 or 30 minutes before serving. Sprinkle with
confectioners' sugar and serve warm.
Print this recipe
Submitted 6/13/05.
Source:
Submitted By: Karen Bradley
karen@bradley.com
SPICY PERSIMMON BRUNCH CAKE