Persimmon Cake
List of Ingredients
2 cups persimmon pulp
1/2 teaspoon baking soda
1 cup milk
1/2 teaspoon salt
2 cups flour
1 tsp cinnamon
2 eggs
1/2 cup melted butter
1 cup butter or margarine
2 cups brown sugar
1/2 cup persimmon pulp
1/2 tsp cinnamon
1/2 tsp nutmeg
About 5 cups sifted confectioners' sugar
1 cup chopped nuts garnish (optional)
2 cups persimmon pulp
1/2 teaspoon baking soda
1 cup milk
1/2 teaspoon salt
2 cups flour
1 tsp cinnamon
2 eggs
1/2 cup melted butter
1 cup butter or margarine
2 cups brown sugar
1/2 cup persimmon pulp
1/2 tsp cinnamon
1/2 tsp nutmeg
About 5 cups sifted confectioners' sugar
1 cup chopped nuts garnish (optional)
Recipe
Steam the persimmons just enough to loosen the seeds, but not enough to dissolve the skins. Run them through a food mill to take out seeds and skins. Measure 2 cups. Put pulp in the large bowl of mixer and mix the soda with it. Sift or stir together remaining dry ingredients. Add dry ingredients, milk, eggs and butter to the persimmon pulp and beat five minutes at medium speed. Turn batter into two greased and floured 8-inch layer cake pans and bake in a pre-heated 350-degree oven 60 to 70 minutes or until cake tests done. The cake will be a little chewy in the center, but absolutely delicious; turn out of pans and cool layers thoroughly before frosting.
Melt butter in saucepan, Add brown sugar, and bring to boil. Add pulp and spices;boil again, stirring constantly. Remove from heat, and add enough confectioners' sugar to make desired consistency for spreading. Beat several minutes, and frost cake. If desired, press chopped nuts into sides of icing while still soft.
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