Great recipe. I've made this twice. The first time around, it was fruit-cake like, except not disgusting like the store-bought variety. I added 1 1/2 cups (combined) dried apricots, raisins, dates, and candied ginger, the zest of 1 whole orange, and 1/2 tsp each nutmeg, cloves, and cardammom. The second time, I wanted a more persimmon flavor (the bread has no persimmon flavor as written). I added added 1 1/2 cups chopped ripe fresh unpeeled persimmon, 1/2 cup dried dates, and 3/4 cup chopped walnuts, with as much spices as the first time. It was the perfect amount of spice for me. The 2nd time around, I also replaced white with whole wheat flour and 1/2 cup brown sugar rather than the suggested amount of white sugar. The result was a much stronger persimmon flavor and a moist bread, despite the subtracted sugar. I also find it easier to mix in the nuts and dried fruit right before pouring the batter into the pan rather than with the dry ingredients.
Was this review helpful?
150 users found this review helpful
Great recipe. I've made this twice. The first time around, it was fruit-cake like, except not...