Description
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.
Ingredients
Scale
- 1 cup sorghum flour
- 1/2 cup cornstarch
- 1/2 cup tapioca flour
- 2 tsp guar gum
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 1 c granulated sugar
- 1 tblsp dark brown sugar
- 1/2 cup light brown sugar, packed
- 1 tblsp cinnamon, freshly ground
- 1/2 tsp nutmeg, freshly grated
- 1 1/2 tsp ginger, ground
- 3/4 cup (1 1/2 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
- Preheat oven to 350 degrees.
- Whisk together all the dry ingredients (except walnuts) in a bowl set aside.
- Cream butter in a mixer on medium speed until softened.
- Add the dry ingredients (except walnuts) to the butter and mix on low until well for approximately 2 minutes.
- Add eggs, persimmon pulp, and vanilla and mix on high until the batter becomes light and fluffy.
- Add the raisins, dates, and walnuts and fold into the dough and place into a greased loaf pan.
- Pan should be about 3/4 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