Granny’s Gluten Free Persimmon Cake

Tania Goulart serves up a gluten free tribute to one of her Grandmother’s family recipes.
By Tania Goulart

Gluten Free Persimmon Cake Recipe

My grandmother’s persimmon cake is one of our long-standing family traditions. She would bake a loaf for each of our families during the holidays which we would indulge in over breakfast during the following week. This recipe features fall’s bounty of fruit and spices that evoke the spirit of the season.

This is a gluten free tribute to my grandmother and our family recipe.

Granny's Persimmon Cake, Version 2.0 - Gluten Free
 
This persimmon cake is a gluten free tribute to my grandmother and our family recipe. It features fall's bounty of fruit and spices that evoke the spirit of the season.
Author:
Recipe Type: Dessert
Ingredients
  • 1 cup sorghum flour
  • ½ cup cornstarch
  • ½ cup tapioca flour
  • 2 tsp guar gum
  • 2 tsp baking powder
  • ¼ tsp kosher salt
  • 1 c granulated sugar
  • 1 tblsp dark brown sugar
  • ½ cup light brown sugar, packed
  • 1 tblsp cinnamon, freshly ground
  • ½ tsp nutmeg, freshly grated
  • 1½ tsp ginger, ground
  • ¾ cup (1½ stick) butter, unsalted and room temperature
  • 2 large eggs, beaten
  • 1 cups fresh Fuyu persimmon puree
  • 1 tblsp vanilla extract
  • 1 cup chopped walnuts
  • 1 cup chopped dates
  • 1 cup golden raisins
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together all the dry ingredients (except walnuts) in a bowl set aside.
  3. Cream butter in a mixer on medium speed until softened.
  4. Add the dry ingredients (except walnuts) to the butter and mix on low until well for approximately 2 minutes.
  5. Add eggs, persimmon pulp, and vanilla and mix on high until the batter becomes light and fluffy.
  6. Add the raisins, dates, and walnuts and fold into the dough and place into a greased loaf pan.
  7. Pan should be about ¾ full. Bake for 55 min to 1 hour in a greased loaf pan, until the top cracks open a bit and you can insert and remove a toothpick that comes out clean.
Notes
Inspired by Grandma Silvina and the Blackbird Bakery Cookbook

 

Tania Goulart

Tania Goulart

Tania Goulart is a lover of all things foodie. Based out of San Francisco, California, she enjoys the good fortunes of her hometown - the thriving local food culture, abundance of culinary resources, and some of the best produce in the world. A self-taught cook and food writer, her passion is natural, whole foods cooking, using only the freshest, local and sustainable ingredients. You can follow her at her blog, The Urban Farmerette (www.theurbanfarmerette.com), where she chronicles her adventures focusing on seasonal ingredients, gluten free, and Portuguese fare.

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