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Spiced Persimmon Tea Cake
Ingredients
  • 1 Cup of persimmon puree
  • 2 t. baking soda
  • 1 1/2 C. all-purpose flour
  • 1/2 t. sea salt
  • 1 t. ground cinnamon
  • 1/4 t. ground allspice
  • 1/8 t. ground cloves
  • 1/2 C. 1 stick unsalted butter at room temperature
  • 1 C. light brown sugar
  • 1 egg at room temperature
  • 1 t. vanilla extract
  • 1 C. chopped walnuts
  • grated zest of 1 lemon
  • 1/2 C. raisins
  • 1/2 C. chopped dates
Instructions
  1. Preheat oven to 350 degrees F. Prepare an 8-inch springform pan by buttering the pan and dusting it with flour.
  2. Your persimmons need to be as ripe as you can find them. Cut the persimmons open, remove any seeds and spoon the persimmon pulp into your blender. Puree. Measure out one cup of puree, stir in baking soda and set mixture aside.
  3. Whisk salt, cinnamon, allspice and cloves together with the flour. Set bowl aside
  4. Cream the butter and sugar together (I used my stand mixer.). Once the sugar and butter are smooth, add in egg and vanilla. Mix.
  5. Add the flour mixture to the butter/sugar mixture and stir (or mix with your stand mixer) until the ingredients are just mixed. Don't over stir. Fold in walnuts, lemon zest, raisins and dates.
  6. Put your batter into your prepared springform pan. Put the pan into your oven on the middle rack. Reduce heat to 320 degrees F and bake for one hour and 15 minutes or until a check tester inserted into the middle of the cake comes out clean. (Watch your cake carefully, mine was perfectly baked at about an hour. Your baking time will vary from oven to oven.) Let your cake cool for 10 minutes before removing the rim of the springform pan.
  7. This cake is even better on the second day!