Persimmon Spice Cake {with orange glaze}


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!

Persimmon Spice Cake with Orange Glaze

Persimmon Spice Cake with Orange Glaze

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!

Take a look at that texture! Diced persimmons, chopped walnuts, and raisins. Delicious.

Take a look at that texture! Diced persimmons, chopped walnuts, and raisins. Delicious.

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 eggs

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 

Orange Glaze

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.

Persimmon Spice Cake with Orange Glaze

Persimmon Spice Cake with Orange Glaze


My Mother-in-laws Peach Cobbler {sort of}

While at my in-laws house last week, I stumbled upon a cookbook that was given to me from their old church at my wedding shower. Most of the recipes are from the 70’s and 80’s, so almost everything requires a can of this or a box of that. Of course, that was quite disappointing as I was flipping through the dessert section, but I quickly realized I can work around the canned fruit and boxed cake recipes. The ones requiring that mystery stuff, Cool Whip, are just going to have to wait until I figure out how to make that stuff from scratch.

Anyway, I was searching for something to make since we were having people for Labor Day when I flipped to the page with my mother-in-laws peach cobbler! The kind of cobbler she makes is different from what I grew up on. The kind I had as a child had the sort of pie crust topping or it had a pie crust bottom and an oat crumble topping, but hers is like this sponge cake thing…it’s so good! I still love both versions equally, but I will be sharing the sponge-cakey peach cobbler recipe with you today.

I did tweak it a little to add some extra flavors, so it’s not the exact recipe she submitted, but close!



Peach Cobbler

4 cups of sliced, fresh peaches (no canned junk here!)

1 cup sugar

Juice from half a lemon (or close to a tablespoon)

1/2 cup water

1 stick of butter (1/2 cup)

1 1/2 cups self-rising flour

1 cup sugar

1 1/2 cups milk

1 teaspoon cinnamon 

Preheat oven to 350 F. In a pot, bring 1 cup of the sugar, the peaches, lemon juice, and water to a boil. Reduce heat and simmer for 10-15 minutes. In a 3 qt. casserole dish, place the stick of butter in the middle, and put the dish in the oven for the butter to melt completely. Meanwhile, mix the flour, sugar, milk, and cinnamon in a bowl, but be careful to take your time to reduce clumps. Take the dish out of the oven and pour the batter in the middle of the dish, but don’t stir!! Carefully spoon the peaches over the batter, taking care to get them nice and even in the dish so every piece of cobbler has some fruit in it. Finally, carefully pour the syrup from the pot over the fruit. Don’t stir anything. Just put it in the oven and bake for about 45 minutes. The batter will rise above the fruit during the baking process.

You can do this with any kind of fruit, of course, just make sure to make that sugary-syrup mixture in the pot beforehand. I like to serve peach cobbler with homemade vanilla ice cream! Yum!

Enjoy your Wednesday!



5 pins that make my mouth water

My friend, Amanda (who will be moving to Yuma at the end of the year!!!!) keeps pinning very naughty, delicious, mouth-watering desserts. I have no idea why she wants to torture my pregnant eyes and belly. She knows I have little control over my cravings at this point in my life. Shame. Anyway, I thought I’d share a few of the best looking pins. I will be making most of these in the near future since I’m working at the CPC now and can share my sweet goodies with the ladies there!

1. Skinny Vanilla Bean Donuts

Skinny Vanilla Bean Donuts copy

2. New York Style Cheesecake Cupcakes

New York Style Cheesecake Cupcakes copy


3. To Die For Banana Cake with Vanilla Bean Frosting


To Die For Banana Cake with Vanilla Bean Frosting copy


4. French Toast Sticks with Cream Cheese Filling

French Toast Sticks with Cream Cheese Filling copy


5. The Best Banana Pudding Ever!

The Best BAnana Pudding Ever copy

So, as you can see, I am craving mostly bananas and cheesecake. Also peanut butter, but she didn’t really pin any great peanut butter recipes. That is probably a good thing, though.

Enjoy your weekend!!