Persimmon Brunch Cake Recipe

Recipesfull introduces to you: Popular Recipes. (Persimmon Brunch Cake Recipe). A fresh Hachiya persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste.

Brief

Prep 20 mins

Cook: 30 mins

Additional: 30 mins

Total: 1hr20 mins

Servings: 9

Yield: 1 8-inch square cake

Persimmon Brunch Cake Recipe

Ingredients

1 ¼ cups persimmon pulp

1 teaspoon baking soda

½ cup butter

softened

1 cup white sugar

2 cups sifted all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ cup chopped pecans

1 teaspoon orange zest

½ teaspoon lemon zest

¼ cup confectioners' sugar for dusting

or as needed

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.

Step 2

Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.

Step 3

In a large bowl cream together the butter and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour baking powder salt cinnamon nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and citrus zests; batter will be stiff. Spoon into prepared cake pan.

Step 4

Bake in preheated oven until a toothpick inserted in the center comes out clean 30 to 40 minutes. Cool the cake in the pan for 10 minutes and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar and serve warm.

Nutritional Information

Persimmon Brunch Cake Recipe

Servings Per Recipe:9

Calories: 376.8

% Daily Value *

Protein: 3.8g 8%

Carbohydrates: 59.3g 19%

Dietary Fiber: 2g 8%

Sugars: 26g

Fat: 15.1g 23%

Saturated Fat: 6.9g 35%

Cholesterol: 27.1mg 9%

Vitamin A Iu: 320.7IU 6%

Niacin Equivalents: 2.5mg 19%

Vitamin C: 22.2mg 37%

Folate: 55.5mcg 14%

Calcium: 83.5mg 8%

Iron: 2.4mg 13%

Magnesium: 14.7mg 5%

Potassium: 162.6mg 5%

Sodium: 386.7mg 16%

Thiamin: 0.3mg 26%

Calories From Fat: 135.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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