To continue our month of persimmon treats, David Davenport gives us his Persimmon Cake recipe. Be sure to check back on November 2 for a cranberry recipe to get you in the holiday spirit!
Bloomington Cooking School
3/4 cup dried currants
1/4 cup brandy
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon aluminum-free baking power
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg
1 2/3 cups sugar
1 cup butter
1 1/2 cups persimmon pulp
3 large eggs
2 teaspoons vanilla
1 1/2 cups chopped walnuts
Special note: Spray the bundt pan with Pam and dust it with flour before filling it with the cake batter. This recipe will stick—even when using a nonstick pan.
1) Mix currants and brandy in a small bowl and set aside to soak.
2) Mix flour, baking soda, baking powder, cinnamon, salt, and nutmeg thoroughly. Set aside.
3) Using an electric mixer, cream the sugar and butter together until light and fluffy.
4) Add and mix eggs to the butter mixture one at a time.
5) Add persimmon pulp and vanilla and mix thoroughly. Carefully mix in the flour mixture.
6) Stir in the walnuts and brandy-soaked currants to the mixture.
7) Evenly spoon the cake batter into the sprayed-and-floured bundt pan.
8) Bake for 45 minutes at 350 degrees, or until a knife inserted into the middle of the cake comes out clean.
Cream Cheese Frosting
1/2 pound cream cheese
4 tablespoons butter
1 1/2 teaspoons vanilla
2 cups powdered sugar
1) Using an electric mixer, cream together the cream cheese, butter, and vanilla.
2) On low speed, slowly mix in the powdered sugar. Once all of the powdered sugar has been added, whip on high speed for one minute.
3) If needed, thin mixture with a little bit of water or milk.