Prep 15 mins
Cook 1 hr
This recipe is my own nod to Fall, combining both Japanese ingredients and metaphors for the season together with our traditional Western craving for sweet things during the Holidays.
- 2 cups japanese persimmons, pulp (kaki, 6 blended persimmons with a little water)
- 3 cups flour
- 1 teaspoon salt
- 2 1⁄2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1⁄8 teaspoon ground cloves
- 1 1⁄2 cups sugar
- 3 large egg whites (or 3 large egg replacer for 2 eggs)
- 1 1⁄4 cups applesauce
- 1⁄2 cup raisins
- 1⁄2 cup slivered almonds
- 1 teaspoon vanilla (can be omitted)
- Preheat oven to 350°F.
- Sift dry ingredients into bowl. Beat egg whites or replacer, add to pulp, then add liquids.
- Mix dry ingredients into pulp mixture, add raisins and almond slivers.
- Pour batter into two well buttered, powdered loaf pans or one bundt pan.
- Bake loaves for about one hour or until done.
WOW was this "bread" - "cake" delicious! I had never had a Japanese persimmon before my neighbor gave me (literally) a bucket full. Plus he gave me some apples. So, I found this recipe. Few minor changes/additions -- I made chunky applesauce and I just diced the persimmons, used dried cranberries rather than raisins and made cupcakes which were cooked in about 35 minutes. Very moist and flavorful. I will make again next year - or again next week.
What a great recipe. We loved the texture and taste. It did not overwhelm , it was just right. I will certainly make it again. If you have not used persimmons before you are in for a real treat.
This is nice, the cardamom gives it a different twist that I enjoyed. Mine was done at 45 mins.