Persimmon Cake

On a recent trip to the Farmer's Market, I brought home a bounty of persimmons and I wanted to make something different than the typical cookies or bread that people usually make with persimmons.  Similar to pumpkin bread, this recipe is thick and moist and it would be delicious even without the cream cheese frosting - but the frosting is quite luxurious! 

Prep time: 20 mins

Cook time: 1 hour 15 mins

Serves: 12

INGREDIENTS:

2 ½ cups all-purpose flour

½ tsp baking powder

2 tsp baking soda

½ tsp salt

2 cups sugar

1 cup milk

2 cups persimmon pulp

2 eggs

2 tsp vanilla extract

DIRECTIONS:

Preheat oven to 300 degrees.  Grease and flour a 9x13 inch loaf pan or Bundt cake pan.  Peel and chop persimmons into small chunks and place into a food processor. Pulse the persimmons until they form a smooth pulp.

Whisk together the flour baking powder, baking soda, salt and sugar in a bowl, set aside.  Whisk together the eggs, persimmon pulp, milk and vanilla extract in a separate bowl until smooth.  Fold the persimmon mixture into the flour mixture until no dry lumps remain.  Pour into the prepared pan.

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 mins.  Cool in the pan for 10 minutes, then remove from the pan and allow to cool completely on a wire rack before icing.

Cream Cheese Icing

8 oz cream cheese

5 tbsp butter, room temperature

2 tsp vanilla

1-2 cups powdered sugar

Water as needed

Place cream cheese, butter and vanilla into a medium bowl and blend together using a hand mixer.  Slowly add in powdered sugar until the mixture forms a sweetness and consistency that you like.  If the mixture is too stiff, add small amounts of water as needed. Add more water for a runny glaze-like icing and less for a thick creamy icing.