Recipe: Spicy Persimmon Brunch Cake

Author: mfrey
Date: 1998/10/29
Forums: austin.food

SPICY PERSIMMON BRUNCH CAKE
Yields 8-10

1 1/4 cup fresh persimmon pulp (see note)
1 teaspoon baking soda
1/2 cup butter, softened
1 cup granulated sugar
2 cups sifted 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 pecans, finely chopped
1 teaspoon grated orange rind
1/2 teaspoon grated lemon rind
Confectioners' sugar

Stir together the persimmon pulp and baking soda in a small bowl until blended and set aside. In a large bowl, cream the butter 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. Add the nuts and rinds, beating just enough to blend. Batter will be stiff.

Spoon the batter into a well-greased and floured 8-by-8-by-2-inch cake pan or 5- cup ring mold or 6-cup minibundt pan. Bake in a preheated 350 degree oven for 40-45 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.

Note: A fresh persimmon should feel soft and jellylike when ripe. Cut it in half and scoop the flesh from the skin with a spoon. Then whirl the pulp in the blender until smooth. Use at once or freeze. The puree tends to turn brown if left out, and a small amount of lemon juice may be added to prevent discoloration and to enhance the taste.

Nutritional analysis per serving: 326 calories, 13.5 grams fat, 50 grams carbohydrates, 3 grams protein, 24.8 milligrams cholesterol, 370 milligrams sodium, 37 percent of calories from fat.