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PERSIMMON WALNUT CAKE

Yield: makes one 9-inch loaf and five 5x3 inch mini loaves

Author Maryanne Cabrera

Ingredients

  • 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

Instructions

  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 center of dry ingredients. Add in melted butter, eggs, liquor, and persimmon puree. Mix until combined. Fold in nuts and raisins.

  4. 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.

Recipe Notes

ADAPTED FROMĀ DAVID LEBOVITZ