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Showing 1-5 of 5
on November 17, 2013
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 09, 2008
By Je see ka
on December 25, 2007
this was pretty delicious! the only thing that bothered me was that i couldn't really taste the persimmons. but it was still yummy, thanks!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 25, 2007
A very nice recipe. The proportions of spices and fruits are balanced to bring out the best taste of each one. (I wouldn't have titled it "spicy" - there's no awareness of strong added flavors.) With no oil or butter, and relatively a lot of eggs, the texture is airy and firm. I have adopted some variations, just to better match ingredients that I typically have at hand - north american persimmons, mashed pulp and skins, whole egg, and banana in place of apple sauce. Currants in place of raisins also works well.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 14, 2006
Serving Size: 1 (62 g)
Servings Per Recipe: 16
The following items or measurements are not included: