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American Persimmon Cake
A favorite fruit in the fall for cakes, puddings, cookies and even fudge. Here is a soft moist cake or pudding. Serve it with vanilla ice cream or whip cream. ©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved. Ingredients
- 2 cups unbleached all-purpose flour
- 1 teaspoon Netta Belle s 'Choice Sea Salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 1/2 cups sugar
- 1/2/ cup butter
- 2 large eggs
- 2 cups persimmon pulp
- 2 cups sour milk*
- To make sour milk: 2 tablespoons of lemon juice or apple cider vinegar in a 2 cup measure; add milk to 2 cups. Let stand 5 minutes to allow to sour.
Directions
- Preheat oven 350 F. Grease and flour 9 x 13-inch cake pan.
- In a medium bowl, add flour, sea salt and cinnamon, whisk to blend. Set Aside.
- In a large mixing bowl, cream butter and sugar until fluffy.
- Add the eggs, one at a time, beating after each addition.
- Add the persimmon pulp and blend.
- Alternate adding the dry ingredients and sour milk. Beat after each addition.
- Add the vanilla. Mix well.
- Pour into prepared 9 x 13 cake pan.
- Bake 45 minutes or when cake tester is inserted, it comes out clean.
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This is an excellent recipe and a great way to enjoy a grossly under appreciated fruit. We love our persimmons and will try this recipe as a dessert option for our guests. Thanks for posting it!
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