Persimmon Brunch Cake

Ingredients

• Servings: 1
• 1 1/4 cups persimmon pulp
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup chopped pecans
• 1 teaspoon orange zest
• 1/2 teaspoon lemon zest
• 1/4 cup confectioners' sugar for dusting, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch baking dish or cake pan.
• whirl the pulp in a blender until smooth. blend together the persimmon pulp and baking soda in a small bowl.
• in a large bowl, cream together the butter and sugar until fluffy. add the puree to the creamed mixture. sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. stir in nuts and citrus zests; batter will be stiff. spoon into prepared cake pan.
• bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. sprinkle with confectioners' sugar and serve warm.