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Ingredients
| persimmons (pureed): 1 1/4 cups |
| baking soda: 1 tsp |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1 cup |
| all-purpose flour (sifted): 2 cups |
| baking powder: 2 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| ground cloves: 1/2 tsp |
| pecans (chopped): 1/2 cup |
| orange zest: 1 tsp |
| lemon zest: 1/2 tsp |
| powdered sugar (unsifted): 1/4 cup (for dusting) |
Persimmon Brunch Cake
Credit: AllRecipes
User rating:
"A fresh persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
- In a large bowl, cream together the butter or margarine 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. Stir in nuts and rinds. Batter will be stiff. Spoon into a greased and floured 8 inch square cake pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 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.