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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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:
1. Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
2. 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.
3. 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.
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