Recipe by Stephanie
"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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1 1/4 cups
sifted all-purpose flour
confectioners' sugar for dusting
My wife made this cake for us after we got a ton of persimmons in our market box. It is moist and delicious -- awesome!
This recipe works perfectly, and tastes fabulous. I added a cream cheese icing, which gave it a great added flavor.
great egg-free recipe for persimmons.
Didn't try it as written, so the amount of stars applies to how it came out- in this case, I changed a lot. Used whole wheat pastry flour, 1 & 1/2 c persimmon pulp, left out spices & nuts, added an egg & 1 1/2 c very fresh chopped medjool dates. I wanted a very sweet breakfast cake for coffee, & I got one :). I think it would be very good with walnuts also, but wanted my baby to be able to eat some- I'll try it next time.
Made this with a few changes! I read some of the other comments. For starters, I cut down on the spices. I used 3/4 teas of cinnamon and 1/2 teas of ginger. I also added 1 teaspoon of vanilla extract. Instead of all white sugar, I used half brown sugar and half white. Turned out fabulous!
I made this tonight and it was a big hit. Makes a lovely, spicey sweet cake which is a perfect treat around the holidays.
I made a few modifications. First - I doubled the amount of persimmons and used a little more butter (closer to 3/4 of a cup). So it made my cake turn out very moist but still light. I also added raisins instead of the nuts, which added to the sweetness. Will definitely make it again, and want to try it in muffin format.
It tastes pretty good, but not that much like persimmon. I'll try tweaking it a bit next time to see if I can't get more of a persimmon flavor. Overall, it's a good way to get rid of a fair amount of ripe persimmons.
This was delish. The spice mixture was spot on and the aroma was wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Persimmon Brunch Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 102
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