Persimmons have taken over my kitchen. I have baskets of persimmon all over the counter, some 15 cups of puree stacked in the freezer, and loaves of delicious persimmon walnut cake cooling on the dining table.
Persimmons are available between September and December, usually peaking sometime in November. There are many varieties of persimmons, but the two most common in the United States are the hachiya and fuyu.
Persimmon Walnut Cake, adapted from David Lebovitz
makes one 9-inch loaf and five 5×3 inch mini loaves
3 1/2 cups all purpose flour
1 1/2 tsp salt
2 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
3/4 cup light brown sugar packed
1 1/4 cup granulated sugar
1 cup unsalted butter, melted and cooled to room temperature
4 large eggs, room temperature, lightly beaten
1/4 cup Jack Daniel’s Honey Whiskey
2 cups persimmon puree
2 cups walnuts, toasted and roughly chopped
2 cups golden raisins, or diced dried fruit of your choice
1. Preheat oven to 350 degrees F.
2. Sift together flour, salt, baking soda, baking powder, and ground cinnamon. Place in large bowl and whisk in brown sugar and granulated sugar.
3. Make a well in the center of dry ingredients. Add in melted butter, eggs, liquor, and persimmon puree. Mix until combined. Fold in nuts and raisins.
4. Divide among loaf pans. Bake the 9-inch pan for an hour or until toothpick inserted into the center comes out clean. The mini loaf pans should take about 45 minutes.