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Persimmon Spice Cake

 

170

Yield

1

cake

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

4-6 each persimmons
very ripe, yeilding 1 1/4 cup pureed pulp
*
1 teaspoon baking soda
½ cup butter
1 cup sugar
1 each eggs
1 ¾ cups all-purpose flour
un
1 teaspoon cinnamon
½ teaspoon nutmeg
fresh
½ teaspoon cloves
ground
½ cup walnuts
1 teaspoon orange zest
1 teaspoon lime zest

Directions

Purée persimmons until smooth and stir in baking soda.

Mix well.

It will set. Weird but not to worry.

Beat butter and sugar until fluffy.

Add egg and persimmon mixture.

Combine flour and spices and add to persimmon mixture.

Blend well, stir in nuts and zest.

Spoon into a 9 inch greased cake pan.

Bake at 350℉ (180℃) for about 40 or more until knife comes out clean.

Before serving, sprinkle with powdered sugar.

This recipe can be increased with no adverse effects, except perhaps your waistline.

The cake freezes well, although don't powder sugar until it's time to serve.

The original recipe calls for 2 teaspoon of baking powder, to be added with the flour. However, it was rather serendipitous that our baker over looked it.

The resulting cake is very moist and dense but not too heavy.

You can try with the baking powder if you want.

But our version omits it.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 71143% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 318mg 13%
Total Carbohydrate 31g 31%
Dietary Fiber 3g 12%
Sugars g
Protein 22g
Vitamin A 15% Vitamin C 3%
Calcium 4% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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