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Persimmon Brunch Cake

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."

Rate/Review | Read Reviews (11)

Servings (Help)

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Original Recipe Yield 1 - 8 inch square cake

Ingredients

1 1/4 cups persimmon pulp
1 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup chopped pecans
1 teaspoon orange zest
1/2 teaspoon lemon zest
1/4 cup confectioners' sugar for dusting

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.