When we moved in to our new place here in California, our neighbor brought over a Persimmon cake to us. It was so moist and so tasty that I immediately went to every store and every farmers market to find these little gems so I could make one myself. I learned that they were not in season until Oct. When I asked Claudette, who made the cake, she told me that she had used the persimmons that she had put away last year when they were in season. I have been waiting until Oct to buy some and make this cake. It is so good and so different. It is almost like a pudding cake. In fact, Claudette using Nancy Reagan’s recipe for her persimmon cake. But the one below has already been converted from metric to our regular measurments so am posting this one. Last night, Randy (or Peter, if you are in the Pumpkin mood already) brought home a huge sack of persimmons from a lady at the office who had talked to me and knew that I was waiting for these little gems to get to the stores. Her husband is in produce delivery and so she sent me a sack full and just told me to allow them to ripen for a few days in the brown sack. So they are sitting there waiting to ripen. I have been told that in another 2 weeks they will be in the stores. It will be fruit freezing time at our house in a few weeks. I don’t want to have to wait again like the last few months before I can have them to make a cake any time I want. If you see them in the store, buy them and try this cake. It is just so good and so perfect for Thanksgiving and Christmas. The recipes I am finding have it with cream cheese frosting, but Claudette only sprinkled powdered sugar over the cake….which is how I will serve mine….
2 cups sugar
1 cup light vegetable oil
3 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon each, salt, allspice and cinnamon
1 cup buttermilk
1 teaspoon baking soda
1 cup persimmon pulp
1 cup chopped walnuts, pecans or hickory nuts
In a large bowl use an electric mixer to combine the sugar, vegetable oil, eggs and vanilla. Mix well.
Sift together the flour, salt and spices. Combine the buttermilk and baking soda. Add the sifted ingredients to the first mixture alternately with the buttermilk. Add the persimmon pulp and mix well. Stir in the chopped nuts. Pour the batter into a greased and floured tube pan and bake at 300 degrees F for 75 minutes. Cool and frost with buttermilk frosting (recipe below). Makes 10 to 12 servings.