Every autumn my persimmon tree gives me more fruit than I can possibly eat plain. A couple years ago, I experimented with what to do with my bounty. One of those experiments resulted in this spice cake. It was yummy -- flavorful, tender, and perfect on a fall evening with a cup of tea.Recipe for Persimmon Spice Cake:
3 firm fuyu persimmons peeled and chopped into half-inch cubes
2 tsp baking soda
1/2 cup softened butter
1 2/3 cup sugar
2 eggs
2 tsp lemon juice
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp table salt
1/4 tsp ground cloves
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup walnuts
1. Mix the chopped persimmons with the 2 tsp of baking soda.
2. Cream together the butter and sugar.
3. Add the eggs to the butter-sugar mixture
4. Add the lemon juice and vanilla extract to the egg-butter-sugar mixture
5. Mix together the flour, baking powder, salt, cloves, cinnamon, and nutmeg together. Combine this mixture with the persimmons.
6. Finally, mix the persimmon mixture with the egg-butter-sugar mixture and combine.
7. Pour into a pan. I used a Muffin Bundt pan.
Bake at 350 degrees Fahrenheit for 50 minutes.
Peeled persimmons
Persimmons -- peeled and diced
Diced persimmons with flour
Mixed with wet ingredients. As you can see, it's very thick
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