Saturday, December 21, 2013

Maryanne Cabrera of The Little Epicurean crafted a recipe that awakens some of our favorite flavors of the holiday season. We can't wait to try this Persimmon Walnut Cake accompanied with a seasonal brunch or on a platter surrounded by decadent desserts!

Persimmons are available between September and December, usually peaking sometime in November. There are many varieties of persimmons, but the two most common in the United States are the hachiya and fuyu. Hachiyas are best for baking. This is my favorite persimmon recipe. It is similar in texture to banana nut bread, but persimmon is much milder in flavor and banana. It is a very moist and dense cake that tastes like autumn.

-- Maryanne, of The Little Epicurean

Makes one 9-inch loaf and five 5×3 inch mini loaves
3 ½ cups all purpose flour
1 ½ tsp. salt
2 tsp. baking soda
½ tsp. baking powder
1 tsp. ground cinnamon
¾ cup light brown sugar packed
1 ¼ cups granulated sugar
1 cup unsalted butter, melted and cooled to room temperature
4 large eggs, room temperature, lightly beaten
¼ cup Jack Daniel’s Honey Whiskey
2 cups persimmon puree
2 cups walnuts, toasted and roughly chopped
2 cups golden raisins or diced dried fruit of your choice

1. Preheat oven to 350 degrees F.

2. Sift together flour, salt, baking soda, baking powder, and ground cinnamon. Place in large bowl and whisk in brown sugar and granulated sugar.

3. Make a well in the center of dry ingredients. Add in melted butter, eggs, liquor, and persimmon puree. Mix until combined. Fold in nuts and raisins.

4. Divide among loaf pans. Bake the 9-inch pan for an hour or until toothpick inserted into the center comes out clean. The mini loaf pans should take about 45 minutes.

We can't wait to fill our kitchens with the aroma of walnuts, brown sugar, and freshly baked bread! The persimmons add the perfect seasonal touch to this delicious creation and would be the perfect addition to your holiday breakfast spread. See even more recipes in our holiday cookbook, Sugar and Spice.


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