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Prep 20 mins
Cook 1 hr
Wonderful for Christmas. Keep your eye on them for the last 15 minutes of baking. Some people enjoy this with a citrus glaze. Make sure the persimmons are ripe and soft! They ripen by exposure to light. I translated this recipe from French. From David Lebovitz. Makes 2 cakes. OK, I've revised the measurements- metric works much better and should ensure a moist cake.
- 450 g flour
- 1 1⁄2 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon or 1 teaspoon nutmeg
- 450 g sugar
- 200 g butter, melted
- 4 large eggs
- 150 ml cognac or 150 ml cups rum or 150 ml Scotch whisky
- 500 ml persimmon pulp, about 4 large persimmons
- 250 g roasted walnuts or 250 g pecans or 250 g almonds, chopped
- 300 g raisins or 300 g dried fruit, packed
- Set oven to 345°F.
- Butter two rectangular cake pans. Cut two leaves of parchment paper, line each pan.
- Cut the persimmons in half and remove and save the pulp, discard the skins. Pulverize pulp with food processor or blender, or through a colander.
- Combine the first five ingredients in a large bowl.
- Mix the melted butter, eggs, liquor, and the persimmon pulp in another bowl.
- Add the dry ingredients to the wet ingredients until well combined, but not too mixed. Add the nuts and dry fruit.
- Bake 1 hour or until a toothpick in the center comes out clean.
This cake tasted ok, but didn't stand out enough to displace our regular persimmon cake recipes. It was a little dry for my taste, although the glaze probably would have helped with that. Using toasted nuts was a nice flavor addition. This seems to be a recipe that is best if it sits for a day or tow to let the flavor develop. I used small (6") round cake plans, and got four cakes.