I still had persimmons to use up, so I gave this cake a try. It turned out well, just super rich (and the cream cheese frosting I put on top didn’t help). So, as long as we only eat one piece at a time, it’s good 🙂 It reminds me of spice cake. And I didn’t know how to get orange or lemon zest, so I googled substitution amounts of extract…
Persimmon Brunch Cake
- 1 1/4 c persimmon pulp
- 1 tsp baking soda
- 1/2 c butter, softened
- 1 c white sugar
- 2 c sifted all-purpose flour
- I used 2 c of Better Batter GF flour- wonderful stuff!
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 c chopped pecans
- 1 tsp orange zest, or 1/8 tsp orange extract
- 1/2 tsp lemon zest, or 1/4 tsp lemon extract
- 1/4 c confectioner’s sugar for dusting (I skipped this & frosted the cake)
- Whirl the pulp in a blender until smooth (I just mashed it with a fork & lived with chunks). Blend together persimmon pulp and baking soda in a small bowl.
- In a large bowl, cream together the butter & sugar until fluffy. Add the puree to the creamed mixture.
- In another bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts & rinds/extract. Batter will be stiff (seriously). Spoon into a greased & floured 8 in square cake pan (or a 7×11 cake pan).
- Bake at 350 for 40-45 minutes. Cool the cake in the pan for 10 minutes, then turn out on a rack to cool for an additional 20-30 minutes before serving. Sprinkle with confectioner’s sugar & serve warm.