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Persimmon Cake with Cream Cheese Icing Recipe

Persimmon Cake with Cream Cheese Icing Recipe

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Ingredients:

Serving

3/4 cup (120 g) dried currants
1/4 cup (60 ml) brandy or whiskey
2 cups (280 g) all-purpose flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp salt
1/2 tsp freshly grated nutmeg
1 2/3 cups (355 g) granulated sugar
3/4 cup (6 oz/170 g) unsalted butter, melted
1 1/2 cups (375 ml) persimmon puree
3 large eggs, at room temperature
2 tsp vanilla extract
1 1/2 cups (150 g) walnuts or pecans, toasted and finely chopped
4 oz (115 g) cream cheese
1 tbsp salted butter, at room temperature
1/2 tsp vanilla extract
1 tbsp freshly squeezed lemon juice
2/3 cup (90 g) powdered sugar , sifted
4 or 5 tsp water

Directions:

Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; dont overmix.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
Storage: This cake will keep for 4 days at room temperature.
Variations: If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	52.6 Kcal (220 kJ)
Calories from fat	38.42 Kcal
		% Daily Value*
Total Fat	4.27g	7%
Cholesterol	62.87mg	21%
Sodium	457.32mg	19%
Potassium	29.7mg	1%
Total Carbs	1.21g	0%
Sugars	0.48g	2%
Dietary Fiber	0.25g	1%
Protein	2.09g	4%
Vitamin C	0.6mg	1%
Iron	0.3mg	2%
Calcium	14.4mg	1%

Amount Per 100 g
Calories	201.84 Kcal (845 kJ)
Calories from fat	147.43 Kcal
		% Daily Value*
Total Fat	16.38g	7%
Cholesterol	241.25mg	21%
Sodium	1754.85mg	19%
Potassium	113.96mg	1%
Total Carbs	4.65g	0%
Sugars	1.84g	2%
Dietary Fiber	0.97g	1%
Protein	8.02g	4%
Vitamin C	2.4mg	1%
Vitamin A	0.1mg	1%
Iron	1.3mg	2%
Calcium	55.3mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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