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Festive Persimmon Cake


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  • Author: Nicole Criss, adapted from James Beard's recipe
  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 1x

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

Scale
  • 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

  1. Sift all five dry ingredients into a mixing bowl.
  2. Make a well in the center and add the cooled, melted butter, eggs, Cognac, persimmon puree, nuts and raisins.
  3. Mix the dough until it is quite smooth.
  4. Fill a ring mold or four smaller molds to make individual cakes.
  5. 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
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