Spiked Persimmon Cake
This is one of my favourite cakes to make around the holidays, or any time it's cold. The flavours are so comforting and the added alcohol gives a kick of warmth.
Total Time: 1 hour
Yield: 10 servings
Source: A spin off a cross between my mother's persimmon bread and a recipe for brandy banana bread.
- 5 super ripe persimmons
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp orange zest
- 1 cup milk
- 1 cup sugar
- 2 eggs
- 2 Tbsp melted butter
- 1/4 cup rum or brandy
- whipped cream, ice cream, nuts for topping (optional)
- Preheat oven to 350°F.
- Pull out the stems of the persimmons. Using a spoon, scoop out the persimmon pulp and add to a bowl (throw out the skins). Mash the pulp with a fork.
- Mix the flour, baking powder, salt, baking soda, nutmeg, cinnamon, and orange zest in a large bowl.
- Add the persimmon, milk, sugar, and eggs in another bowl and mix until blended. Add the melted butter and alcohol.
- Stir the flour mixture into the wet mixture little by little, making sure it's very well combined. Pour this mixture into a greased baking dish.
- Pour this mixture into a greased baking dish.
- Bake for 40-45 minutes. Use a toothpick to poke it, it's ready when it comes out clean. You'll also know its ready when the edges of the cake pull away from the baking dish and your home smells amazing! Expect it to be crispy at the edges, and extremely moist in the middle. Serve with whipped cream or ice cream and sprinkle of nuts.
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