Persimmon Walnut Cake
A moist and dense cake that tastes like autumn! Persimmon walnut cake is similar in texture of banana nut bread. Yield: makes one 9-inch loaf and five 5x3 inch mini loaves
Prep Time: 10 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American, Asian
Servings: 18
Calories: 424kcal
- 3 ½ cups all-purpose flour
- 1 ½ teaspoon fine sea salt
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ cup light brown sugar packed
- 1 ¼ cup granulated sugar
- 1 cup unsalted butter melted, cooled to room temp
- 4 large eggs room temp, lightly beaten
- ¼ cup honey whiskey or whiskey, bourbon, or rum
- 2 cups persimmon puree
- 2 cups walnuts toasted, roughly chopped
- 2 cups golden raisins , or diced dried fruit of choice
Preheat oven to 350℉.
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.
Calories: 424kcal, Carbohydrates: 56g, Protein: 6g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 348mg, Potassium: 234mg, Fiber: 2g, Sugar: 33g, Vitamin A: 371IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 2mg