Description
This decadent cake is chock full of walnuts, apricot chunks and raisins. The seasonal tastes of nutmeg and brandy make it a real treat to serve at a holiday party along with egg nog, mulled cider or a glass of sparkling wine. I recommend serving this cake un-iced for breakfast or brunch, or with icing for afternoon tea a holiday party.
Ingredients
- 3 1/2 cups (350 grams0) sifted all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon freshly grated nutmeg
- 2 cups (380 grams) sugar
- 1 cup (230 grams) melted butter, cooled
- 4 eggs, lightly beaten
- 2/3 cup Cognac or bourbon (I used brandy)
- 2 cups (450 grams) persimmon puree (Between 2 and 4 persimmons. It is not necessary to peel them)
- 2 cups (230 grams) coarsely chopped walnuts
- 2 cups (300 grams) raisins (I used one cup raisins and one cup of chopped dried apricots)
Instructions
- Sift all five dry ingredients into a mixing bowl.
- Make a well in the center and add the cooled, melted butter, eggs, Cognac, persimmon puree, nuts and raisins.
- Mix the dough until it is quite smooth.
- Fill a ring mold or four smaller molds to make individual cakes.
- Bake at 350 degrees for about an hour, or until a tester comes out clean.
Notes
Optional Cream Cheese frosting (adapted from Martha Stewart)
8 ounces (226 grams) cream cheese, room temperature
8 ounces (226 grams) butter, room temperature and cut up into pieces
1 cup (130 grams) confectioners’ sugar
1 teaspoon pure vanilla extract
Place cream cheese and butter in a mixing bowl and beat together with a spatula until smooth.
Sift in the sugar little by little until combined.
Stir in the vanilla extract.
Ice cake once well cooled, and store in refrigerator.
- Prep Time: 15 mins
- Cook Time: 1 hour