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LIST 2 cups of ripe persimmon pulp 1/2 cup sugar 4 eggs 1/2 cup (one stick) butter 3/4 cup milk 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon allspice Optional: Nuts or Raisins to taste Optional: Whipping Cream
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Persimmon Cake
Preheat to ovenSet the oven rack to the middle position. Preheat oven to 400 (380 If Convection) Butter an 8-inch square glass pan. Make the batterIn a large bowl, mix the persimmon pulp, sugar, eggs, butter, milk and vanilla extract. Sift the Dry IngredientsIn a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Combine the dry and wet ingredients:Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts or raisins if needed. BakePour the batter into and 8x8-inch pan and bake until done (about 50 minutes). ServeServe warm or at room temperature, maybe even topped with whipped cream.
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