Wednesday, September 21, 2011

By request, here's the recipe for persimmon cake.  I'm waiting for my persimmons to get nice and ripe, and I may try adjusting the baking to 1 hr. at 350F since I'm using a newer oven than the last time I tried this. 


Persimmon Cake
From Smuggler's Bride by Darlene Marshall

Preheat oven to 325F

1 cup sugar
3/4 cup margarine
2 eggs, beaten
2 cups flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1 cup persimmon pulp--approx. six small very ripe Florida persimmons
½ cup chopped pecans

To get persimmon pulp: Take very ripe persimmons, cut in half, scoop pulp out.  Remove pithy seed area, pulse a few times in food processor.

1. cream sugar and margarine, add eggs, add dry ingredients, pulp and nuts.

2. pour mixture into standard loaf pan (grease and flour pan, if not nonstick model), bake 1.25 hours.  Let cool ten minutes, remove from pan.

Freezes well.


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