PERSIMMON COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the shortening and sugar. Add egg and vanilla; mix well.
- Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
- Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
- Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.6 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 44.5 mg, Sugar 6.1 g
PERSIMMON CAKE (OR COOKIES)
This is my mother's recipe. It was one of my favorites that she would make. It reminds me of the holidays, so with them coming, I thought I would share it. I hope you enjoy it as much as I always did! Note: I'm pretty sure she used this same batter recipe for cookies, as it's the only persimmon recipe I found in her...
Provided by Christine Whisenhunt
Categories Cookies
Time 45m
Number Of Ingredients 17
Steps:
- 1. Mix persimmon with baking soda and set aside. Cream shortening, sugars and eggs together. Add milk to persimmon mixture and mix well. Mix flour and baking powder together in a seperate bowl. Add to persimmon mixture and mix well. Add creamed mixture and mix well. Mix in nuts. Bake at 350 degrees for 30 minutes or until done. Note: If doing cookies, drop by spoonfuls onto nonstick baking sheet and cook until done (probably 10-12 minutes).
- 2. For cake frosting: When cake has cooled, put all ingredients, except vanilla, in a double boiler and beat for 7 minutes, or until peaks form. Remove from heat and add vanilla. Beat until cool and thick. Frost cake.
PERSIMMON CAKE WITH CREAM CHEESE ICING
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Provided by David Lebovitz
Categories Cake Cheese Dairy Fruit Nut Dessert Bake Vegetarian Cream Cheese Tree Nut Almond Walnut Fall Persimmon Advance Prep Required Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10-inch (25-cm) Bundt cake; 12 to 16 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
- To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
- Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
- Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
- To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
- Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
- Storage:
- This cake will keep for 4 days at room temperature.
- Variations:
- If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.
PERSIMMON BUNDT CAKE
Got a lot of persimmons you don't know what to do with? Or have you always wanted to make something using this little-known fruit. Here's your chance to make a wonderful, flavourful Bundt cake that not only has luscious persimmons in it, but warm spices that make it extra-special.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Position rack in center of oven and preheat to 350°F.
- Butter and flour Bundt pan.
- Peel persimmons.
- Press pulp through coarse sieve into medium bowl.
- Measure 1 1/3 cups persimmon puree into small bowl.
- Mix baking soda into puree and set aside.
- Beat sugar and butter in large bowl until blended (mixture will be grainy).
- Add eggs, 1 at a time, beating well after each addition.
- Mix in vanilla.
- Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
- Mix in persimmon mixture, walnuts and currants.
- Transfer batter to prepared pan.
- Bake cake until tester comes out clean, about 55 minutes.
- Cook cake in pan on rack 5 minutes.
- Turn out cake onto rack; cool completely.
- Sift confectioners' sugar over cake.
PERSIMMON CAKE
If you haven't already discovered the wonders of persimmons, let us be the first to introduce you. This bright orange fall and winter fruit is native to China and commonly used in Asian cuisine; persimmons are beloved for their mild, slightly-sweet flavor and soft, pudding-like interior. The fall fruit adds moisture and a hint of sweetness to this Persimmon Cake. This recipe may sound intimidating, but it's surprisingly easy to execute-the cake batter can be completely stirred together by hand in one bowl. Southerners love our spice cakes, especially in the fall and around Christmastime, and this moist cake maintains a nice spice level from the cinnamon. The walnuts add studs of crunch to the silky-smooth cake. Although this cake makes for a show-stopping seasonal dessert, a leftover slice-quickly toasted-would also make a lovely breakfast. This cake simply exudes holiday spirit. If you can't find fresh persimmons at your local grocery store, don't fret: Persimmon pulp can be ordered online. Looking for more ways to bake with persimmons? Try our Persimmon Pudding with Cinnamon Whipped Cream.
Provided by Southern Living Editors
Categories Cakes
Time 3h25m
Yield 1 (10-in.) cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Stir together flour, sugar, cinnamon, baking soda, and salt in a large bowl. Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts.
- Pour batter into a greased and floured 10-inch Bundt pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes. Transfer to a wire rack; let cool 10 minutes. Remove from pan; return cake to wire rack, and let cool completely, about 2 hours. Dust with powdered sugar.
PERSIMMON COOKIES I
These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
Provided by P. Tindall
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Dissolve baking soda in persimmon pulp and set aside.
- Sift flour, spices and salt together, set aside.
- Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
- Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 30.1 g, Cholesterol 23.9 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 176.2 mg, Sugar 16.1 g
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- Preheat the oven to 350°. Prepare two 9" cake pans by spraying the bottom with cooking spray then putting rounds of parchment paper in each pan.
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- Cream butter and sugar together until light and fluffy. Add egg, and then add persimmon pulp and baking soda. Mix well (the mixture will still be a bit clumpy).
- In another bowl combine flour, salt, cinnamon, nutmeg, and cloves and whisk together by hand until well combined, about 30 seconds. Stir the dry mixture into the wet ingredients until just combined. Stir in the nuts and raisins. (Chilling the cookie dough at this point will help give fluffier cookies.)
- Drop spoonfuls of the dough onto the prepared sheet pan. Keep cookies small and far apart as they spread out.Bake for 15-18 minutes or until set and light golden around the edges. Allow to cool and serve.
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