Side Pannel
Persimmon Rum Cake
Persimmon Rum Cake
- Recipe Submitted by Parfait on 11/19/2014
Category: Holiday, Cakes
Ingredients List
- 2/3 cup(s) currants
- 1/2 cup(s) golden raisins
- 3/4 cup(s) dark rum
- 2 1/2 cup(s) ripe persimmon puree (use ripe hachiya persimmons)
- 2 cup(s) granulated sugar
- 1 tablespoon(s) vegetable oil
- 1 1/2 teaspoon(s) vanilla extract
- 1 1/2 cup(s) bread flour
- 1 1/2 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) ground cloves
- 1/2 teaspoon(s) nutmeg
- 1 1/4 cup(s) chopped and toasted walnuts
- 3/4 cup(s) whole milk
- 1 tablespoon(s) lemon juice
- 1/2 teaspoon(s) lemon zest
- 2 teaspoon(s) grated ginger juice
Directions
1. Combine currants, raisins and rum in a bowl and set aside.
2. Preheat oven to 325°.
3. Brush inside of pan with melted butter, then lightly flour, tapping out the excess.
4. Scoop out the ripe flesh from the persimmon fruit, discarding the skins.
5. Puree the persimmons with 1 tablespoon lemon juice, pass through a fine-mesh strainer to remove excess fibers, and set aside.
6. Sift together flour, salt, baking soda, clove and nutmeg.
7. Whisk together persimmon puree, sugar, remaining tablespoon of lemon juice, ginger juice, lemon zest, vanilla extract and vegetable oil.
8. Gently whisk together puree mixture and flour mixture, making sure not to over mix (over mixing creates a dense, chewy pudding).
9. Using a rubber spatula, fold in whole milk, walnuts, raisins and remaining rum until just combined.
10. Pour into prepared pan and bake for approximately 1 hour 15 minutes, or until the testing knife pulls clean.
11. Cool pudding completely in pan before removing, then cut into slices for serving, topped with crème fraiche and fresh kumquats.
2. Preheat oven to 325°.
3. Brush inside of pan with melted butter, then lightly flour, tapping out the excess.
4. Scoop out the ripe flesh from the persimmon fruit, discarding the skins.
5. Puree the persimmons with 1 tablespoon lemon juice, pass through a fine-mesh strainer to remove excess fibers, and set aside.
6. Sift together flour, salt, baking soda, clove and nutmeg.
7. Whisk together persimmon puree, sugar, remaining tablespoon of lemon juice, ginger juice, lemon zest, vanilla extract and vegetable oil.
8. Gently whisk together puree mixture and flour mixture, making sure not to over mix (over mixing creates a dense, chewy pudding).
9. Using a rubber spatula, fold in whole milk, walnuts, raisins and remaining rum until just combined.
10. Pour into prepared pan and bake for approximately 1 hour 15 minutes, or until the testing knife pulls clean.
11. Cool pudding completely in pan before removing, then cut into slices for serving, topped with crème fraiche and fresh kumquats.
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