Recipe by Chez Jonny
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.
Top Review by shetorg
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.
- 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)
Directions See How It's Made
- 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.