Persimmon Brunch Cake

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 šŸ™‚ 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
from allrecipes.com

Ingredients:

  • 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)

Directions:

  • 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.
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