This Perfect Persimmon Cake Recipe combined with confectioner’s sugar icing and chopped black walnuts is just as the name says: perfect.
Ripe persimmons yield great-tasting pulp to make this cake a culinary delight.
Betty Schmidtlein, Richmond, California, is looking for a persimmon cake recipe. Lois Cookson, Sulphur, Louisiana, sends recipes from a 2007 article printed in the American Press newspaper in Lake Charles, Louisiana.
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2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup sugar
3/4 cup firmly packed brown sugar
2 teaspoons vanilla extract
1 teaspoon oil
3 cups persimmon pulp
3/4 cup chopped black walnuts
1 package (8 ounces) cream cheese
1/4 cup butter
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
3 cups confectioner's sugar
1/2 cup finely chopped black walnuts
Preheat oven to 350 F. Grease and flour two 9-inch round cake pans; set aside.
To make persimmon cake: In small bowl, combine flour, baking soda, salt, cinnamon, nutmeg and ground cloves.
In large mixing bowl, combine eggs, sugars and vanilla extract; beat until smooth. With mixer at slow speed, gradually add oil in steady stream. Add flour mixture and beat until just blended. Fold in persimmon pulp (sieved) and chopped black walnuts.
Spoon batter into prepared pans and bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool for 10 minutes in pans. Invert onto wire racks.
To make confectioner's sugar icing: In mixing bowl, beat together cream cheese, butter, vanilla extract, orange peel and confectioner's sugar until light and fluffy. Spread on cooled cake and sprinkle with nuts.
NOTE:This cake is even better after it has aged for a couple of days.
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