11/11/09

persimmon cake



this recipe originally appeared on evil chef mom 12/15/08

if you want a new post... here's some pictures i took of mavericks and the california coast on sunday.



I normally dislike/loathe/feel very uncomfortable rerunning a post/recipe. [please excuse the over abundance of slashes in that last sentence.] It feels a whole lot like cheating but with persimmons coming into season and certain people I know who feel like persimmons are a waste of a fruit...*cough cough you know who you are* I just want to say give persimmons and this cake a chance, it will blow your mind.



*check out the fork from the Air France's Concorde Air Craft. My Uncle Babe took a supersonic flight once and all he brought me was a lousy fork! Cool.


fuyu persimmon cake: (recipe courtesy of Katie's Great-Grandmother (on her fathers side) Doreen. Doreen is by far one of my most favorite people on this planet. When Katie's dad and I broke up, I mourned the loss of her more than I did my whole relationship with Katie's dad. She's so cool that she's does Buddhist chants at the dinner table and all my kids know her as Grandma Doreen. Told you she's awesome!)

3 cups fuyu persimmons, chopped fine
2 tsp baking soda
1 1/2 cup butter
1 1/3 cup sugar
2 eggs
2 tsp lemon juice
2 tsp vanilla
2 cups flour
3/4 tsp salt
1 tsp baking powder
1/2 tsp ground cloves
1 tsp cinnamon
1/2 tsp nutmeg
1 cup walnuts, chopped finely

Preheat oven to 350 degrees. Grease and flour a Bundt pan. Add chopped walnuts in an even layer to the bottom of Bundt pan. In a bowl, add baking soda and chopped persimmons and set aside. In a stand mixer, hand mixer, or another bowl, blend butter and sugar until creamy. Then add eggs, lemon juice, vanilla, flour, salt, baking powder, cloves, cinnamon, and nutmeg. Mix until well combined. Add persimmon mixture into the batter and mix together until blended. Pour mixture into the pan and bake for 55 to 60 until done. Cool in pan for 15 minutes then turn over and release cake from the pan.



Tasting Notes: This is a wonderfully moist cake and would make a great Christmas present. Spicy and sweet, almost like a carrot cake. You could add raisins if you wish to or bake it like a regular cake and add cream cheese frosting.

About persimmons:

Here and here.

learn how to pick out a good persimmon

Persimmon folklore:

Did you know that you can tell what this year's winter is going to be like by cutting a persimmon seed in half and looking at the seeds shape. If the seed is shaped like a knife it will be cutting cold. If the seed is shaped like a fork the winter will be easy and if it's shaped like a spoon the winter will be a heavy winter... lots of shoveling to be done.

6 comments:

Mayberry Magpie said...

Well shiver me timbers, I had no idea you can eat a persimmon. Because long ago somebody played a bad trick on me and my lips shriveled up for two days.

You just might have convinced me to give this odd little fruit a try. Mostly because I'm convinced I would love Doreen so I'd make the cake in her honor.

By the way, it's not a rerun. It's an encore. Because it's that good!

Janie said...

Mayberry Magpie,
Your talking about the smaller variety of persimmons. Thae Fuyu persimmons are a lot different. Not sure if the smaller ones would work with this cake recipe. Janie

Bren said...

I'm making this for mami. it's her favorite fruit, eva!

Frewin said...

Dear Gael
My brother in law had a briefish relationship with an American gal and though they're ships passed in the night, she still sends a persimmon cake to his parents each year - a secret family recipe!!!
Yours looks like it might be similar and the the asymmetry of ex's relations recipes tickles me so I will have a go.
One thing though - you didn't give the amount of lemon juice in the recipe...
Like the blog.
Andrew

Krysta said...

andrew, it's tsp of lemon juice. hope you enjoy the recipe!

Crystal Fernandez said...

I love love love this cake! Thank you so much for posting this Gem!