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.
What is the difference between Hachiya and Fuyu Persimmon?
How to choose persimmons?
How to ripen persimmons?
Persimmon Walnut Cake
PERSIMMON WALNUT CAKE
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoon fine sea salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 cup light brown sugar, packed
- 1 1/4 cup granulated sugar
- 1 cup unsalted butter, melted, cooled to room temp
- 4 large eggs, room temp, lightly beaten
- 1/4 cup honey whiskey
- 2 cups persimmon puree
- 2 cups walnuts, toasted, roughly chopped
- 2 cups golden raisins, or diced dried fruit of choice
- Preheat oven to 350 degrees F.
- Sift together flour, salt, baking soda, baking powder, and ground cinnamon. Place in large bowl and whisk in brown sugar and granulated sugar.
- Make a well in center of dry ingredients. Add in melted butter, eggs, liquor, and persimmon puree. Mix until combined. Fold in nuts and raisins.
- Divide among loft pans. Bake the 9-inch pan for an hour or until toothpick inserted into center comes out clean. The mini loaf pans should take about 45 minutes.
Interested in more persimmon recipes? Here are some favorites:
- Persimmon Cranberry Pie
- Persimmon Rum Bundt Cake
- Bruleed Persimmon Tarts
- Autumn Persimmon Arugula Pasta