I hope you had a peaceful and restful Thanksgiving.Â We had a very nice time, with my mother-in-law hosting for all the extended family.Â Â Â I was relieved to not have to make the turkey, since I didn’t think I could handle the smell of roasting turkey filling the house for hours and hours, but the day before, I felt a little better than I have the past several weeks, and managed to make some desserts to bring.Â Â I made chocolate-pecan and regular pecan pies, an apple-cranberry puff-pastry tart,Â and a gingerbread (I usually make this version, but this year, I kept it simple).
I had a lot of very ripe persimmons on hand, and so made a persimmon cake as well.Â Â Persimmon cake is very moist and has a wonderful texture – it reminds me a little bit of applesauce cake.Â Â For folks who don’t like the texture of raw persimmons, this is a great way for them to enjoy this nutritious and tasty fruit.
This winter we’re putting in a persimmon tree, and I’m looking forward to the years and years of cakes and cookies we’ll enjoy from it.
Here’s the easy recipe:
Persimmon Bundt Cake
- 2Â cupsÂ unbleached whiteÂ flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
In a separate bowl, beat together
- 2 cups white sugar
- 1 cup whole milk
- 2 cups persimmon pulp (about 8 very ripe fuyu persimmons, peeled and squished)
- 2 eggs
- 1 tsp pureÂ vanilla extract
When cake cools, you may wish to drizzle a simpleÂ lemon or vanilla glaze over the top.
And now, to get crackin’ on Christmas gifts still not finished!