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.

Georgia's Carrot Cake

I cannot take credit for this amazing carrot cake.  This recipe comes from the kitchen of Georgia, a friend of my sister, but I can't imagine there being a better recipe out there. This cake is moist, sweet and completely decadent. 

 

INGREDIENTS:
2 cups flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 tsp cinnamon
4 eggs
2 cups sugar 

1-1 ¼  cup vegetable or canola oil
2 cups grated raw carrots (use a food processor if you have one)
1 can crushed pineapple, drained (8 ½ oz)
½ - ¾ cup chopped walnuts
1 – 1 ½ cups raisins

DIRECTIONS:
Preheat oven to 350

In a bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside. In another bowl, beat together eggs and sugar. Let stand until sugar dissolves (10 mins). Stir in oil, carrots, and drained pineapple. Combine bowl with dry ingredients to bowl with wet ingredients.

Lightly oil and flour the pan(s). Divide the mixture into three 9-inch rounds (or one 13x9). 

Bake until cake springs back when touched):

One 13x9: 350 degrees for 55 minutes
Three 9-inch rounds: 350 degrees for 35-40 minutes

Let cakes cool in pans for 10 minutes, then turn onto wire racks to cool completely. Frost cake when completely cool (frosting recipe below). Decorate with fresh berries, such as raspberries, blackberries, and/or blueberries (and mint leaves, for looks).

Vanilla Cream Cheese Frosting: 

(It's better to have too much frosting, than not enough so feel free to increase these measurements).

Mix the following ingredients together with an electric mixer (if you have one):

½ cup butter, softened
1 (8oz) package of cream cheese, softened
1 tsp vanilla
½ - 1 pound powdered sugar, sifted (depending on desired thickness)

Pound Cake Tiramisu

This is a variation of the traditional Tiramisu that is made with lady fingers.  I think the quality of this dessert is dependent on the type of pound cake that you use. I couldn't find a marbled pound cake at the market, so I used the plain butter variation and it tasted a little dry. All in all I liked it, but next time I will try to find the chocolate pound cake.

Serves: 8                                                                             

Prep time:

Cooking time:

INGREDIENTS:

1 cup heavy cream

4 ounces bar cream cheese, room temperature

3 tablespoons confectioners' sugar

1/2 cup strong coffee or espresso, room temperature

2 tablespoons dark rum or brandy

1 loaf pound cake, preferably marbled, cut into 1/2-inch-thick slices

1/4 cup shaved semisweet chocolate

Unsweetened cocoa powder, for dusting

DIRECTIONS:
In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners' sugar until combined. In a small bowl, combine coffee and rum. 

Mixing the cream

In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving. 

Finished product

Pumpkin Cake

This is my father-in-law's rendition of a classic recipe.  This cake is a wonderful treat on a cold autumn day.  Put it in the oven and your house will be warm and smelling delicious in no time!

Serves: 12

Prep time: 20 minutes                                             

Cooking time: 1 hour, 10 minutes

INGREDIENTS:

2 cups sifted flour

1 ½ cups sugar

3 tsp baking powder

1 tsp salt

1 tsp cinnamon

½ tsp cloves

½ tsp nutmeg

¾ cup canned pumpkin

½ cup salad oil

½ cup water

½ tsp cream of tarter

7 large eggs

DIRECTIONS:
Set oven at 325 degrees.  Sift dry ingredients in mixing bowl.  In a small bowl combine egg yolks, pumpkin, salad oil and water.   Make well in center of dry ingredients and add liquid all at once.  Blend until smooth.  Beat egg whites until foamy-add cream of tarter-beat until stiff.  Fold into pumpkin mixture or batter.  Turn into ungreased 10’’ tube pan. 

Bake in oven 55 minutes – raise temperature to 350 degrees and bake 15 minutes longer.  Remove cake from oven and invert onto cake rack at once.  Let cool- loosen sides and center and turn cake into cake rack or plate.