Persimmon Spice Cake
recipe adapted from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
makes 1 10 inch cake
- 1/2 cup raisins
- 3-4 very ripe Hachiya persimmons
- 1 lemon, zested and juiced
- 2 tablespoons orange zest
- 1 tablespoon vanilla extract
- 2 teaspoons baking soda
- 1/2 cup unsalted butter, cubed, at room temperature
- 1 cup brown sugar
- 3/4 teaspoon kosher salt
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup walnuts, toasted and chopped
- 1/2 cup coarsely chopped dates
- 2 tablespoons turbinado sugar
- 1 tablespoon confectioner’s sugar, for serving
Preheat oven to 350F. Spray a 10-inch springform pan with cooking spray and set aside.
Remove the stems from the persimmons and scoop out the flesh of each persimmon with a spoon and discard peels. Transfer persimmons and lemon juice to a food processor or blender and process until smooth. Transfer mixture to a bowl and stir in vanilla and baking soda and whisk to combine. It may foam and thicken. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, salt and both lemon and orange zest on medium-high speed, until light and fluffy, about 2 minutes. Incorporate the egg and then the puree mixture. Be sure to scrape the sides of the bowl well. Pause mixing and add the flour, baking powder, cinnamon, nutmeg, ginger and cloves. Mix until well incorporated, making sure not to overmix. Fold in the walnuts, raisins and dates by hand.
Scoop batter into the prepared pan and sprinkle with turbinado sugar. Bake for 45 minutes, or until cake tester comes out clean. Allow to cool for 15 minutes in a pan. Release cake from springform and dust the top with confectioner’s sugar.
This cake keeps well, tightly wrapped, at room temperature for up to 3 days.