Categories: Recipes
      Date: Mar 19, 2008
     Title: Persimmon cake

From the earliest days of the Crescent City Farmers Market, our local newspaper, the Times-Picayune, has been one of our greatest supporters. In addition to frequent feature articles profiling our vendors and special events, each week in their “Food News” column, they list featured seasonal products, cooking demos, and anything else of note at our weekly markets.

In October 2004, at the height of persimmon season, journalist Mary Tutweiller wrote a feature article about cooking with persimmons. This is a very easy dessert and is especially pretty if baked in a bundt pan.



Ingredients

Directions

To prepare persimmon pulp, hold a ripe astringent persimmon over a bowl. Split the skin with a soup spoon and scoop the liquidy pulp and translucent seeds (which are edible) into the bowl. Use as is or purée through a food mill. Discard any hard brown seeds.

Preheat oven to 350 degrees. Grease and flour a 10-inch baking pan.

In a large mixing bowl, combine persimmon pulp, eggs, flour, granulated sugar, oil, pecans, cinnamon, baking soda, and salt; mix well. Pour batter into prepared pan and bake at 350 degrees for 1 hour and 15 minutes or until cake tests done. Remove cake from pan while warm and dust with confectioners’ sugar.

Serves 8-10

Recipe compliments of Times-Picayune, October 7, 2004