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
Servings: 18
Ingredients
- 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
Instructions
- 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.
Notes
ADAPTED FROM DAVID LEBOVITZ
Nutrition
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