Favorite Recipes: Persimmon Cake
Photo courtesy of Weelicious
Our new holiday favorite! We were lucky enough to have Lorna bake this delicious cake for our Thanksgiving celebration this year and we couldn’t get enough. The recipe comes from our dear friend and incredible cookbook author, Jeanne Kelley, as transcribed by Lorna. Treat yourself and loved ones!
Ingredients:
1 2/3 – 2 cups strained persimmons
1 1/2 teaspoon baking soda
2 cups all purpose flour
3/4 teaspoon salt
1 teaspoon gr. cinnamon
1/2 teaspoon gr. allspice
1/4 teaspoon gr. cloves
12 Tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
3 large eggs, one at a time
2 tablespoons bourbon
2 teaspoons vanilla extract
3/4 cup chopped walnuts
3/4 cup currants or raisins
Preheat the oven to 350°F. Butter and flour a bundt pan.
Stir to blend in a medium bowl mix and let sit for 10 minutes:
1 2/3 – 2 cups strained persimmons
1 1/2 teaspoon baking soda
Whisk the following to blend in another medium bowl:
2 cups all purpose flour
3/4 teaspoon salt
1 teaspoon gr. cinnamon
1/2 teaspoon gr. allspice
1/4 teaspoon gr. cloves
Using an electric mixer, beat in a large bowl until smooth:
12 Tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
Mix in:
3 large eggs, one at a time
2 tablespoons bourbon
2 teaspoons vanilla extract
Mix in persimmon mixture, then flour mixture just until combined
If desired, stir in:
3/4 cup chopped walnuts
3/4 cup currants or raisins
Transfer batter to a prepared pan and bake until a tester inserted near the center of the pan comes out clean, about 50 minutes. Cool for 10 minutes in a pan and turn the cake out onto a plate to cool.
