I already mentioned that I picked up my first Bountiful Basket this past Saturday and I loved it! The only thing from the box that had me stumped were the fuyu persimmons! I know one can simply eat these as is, but I really wanted an excuse to bake something sweet, so to Google I went…and found nothing. I searched and searched for some kind of bread or cake that I could make but everything told me I had the wrong persimmons for baking!
Apparently hachiya persimmons are the fruits that normally go into cookies and cakes, but I still searched! I knew someone, somewhere had to have used fuyu persimmons in a cake. Then I found this recipe and I thought I can make this better! And that is exactly what I did! I kept the same methods, but exchanged some of the ingredients to incorporate the orange into the cake. I also used coconut palm sugar in place of the normal refined sugar and there isn’t one person in this world who would know the difference! Oh, and I used half whole wheat flour/half white flour just because I ran out of white flour, but that isn’t necessary. Just know that it works if you want to do that!
Persimmon Spice Cake
2 teaspoons baking soda
3 cups (about 6 persimmons) peeled, diced fuyu persimmon (or puree if you prefer to not have fruit chunks)
1/2 cup softened butter
1 2/3 cups coconut palm sugar
2 teaspoons freshly squeezed orange juice
2 teaspoons pure vanilla extract
zest from half an orange
2 cups unbleached, unbromated flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped walnuts
1/2 cup rasins
1 cup confectioner’s sugar
zest from half an orange
2 tablespoons freshly squeezed orange juice
Preheat oven to 350. Butter a bundt pan.
Mix baking soda and persimmons in a small bowl and set aside. Beat sugar and butter together until mixed, then add eggs, orange juice, vanilla, & zest and beat until fluffy, about 2 – 3 minutes on high. Fold persimmon mixture into egg mixture. In a separate bowl, sift together flour, baking powder, salt, cloves, cinnamon, & nutmeg. Mix into egg mixture just until combined, then fold in walnuts and raisins.
Pour mixture into bundt pan and smooth out with a spoon. Bake for 50-55 minutes, or until toothpick is inserted and comes out clean. Meanwhile, whisk confectioner’s sugar, orange juice, and zest together in a small bowl.
When the cake is done, cool in the pan for 10 minutes or so, then turn out onto a platter and pour glaze all over.
This is a great fall cake! Next time I end up with persimmons, I am going to puree them to see how that works.