Persimmon Rum Cake
Description
By Jessica Maher
Photography by Jody Horton
Ingredients
1/2 c. golden raisins
3/4 c. dark rum
2 1/2 c. ripe persimmon puree (use ripe hachiya persimmons)
2 c. granulated sugar
1 T. vegetable oil
1 1/2 t. vanilla extract
1 1/2 c. bread flour
1 1/2 t. baking soda
1 t. salt
1/2 t. ground cloves
1/2 t. nutmeg
1 1/4 c. chopped and toasted walnuts
3/4 c. whole milk
1 T. lemon juice
1/2 t. lemon zest
2 t. grated ginger juice
Methods/steps
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.
Welcome to Edible Austin. We are a quarterly publication promoting local food in Austin and Central Texas. To subscribe to our newsletter click on the link below, so you won't miss a single delicious detail. To read previous newsletters, click here.
Stay Connected
Additional Tips
Tip: Don’t overlook the simple efficiency of the wire whisk. You may dismiss it as hopelessly low-tech, but it’s easy to use, is less complicated to set up and clean than an electric mixer, and takes up little storage space. I use whisks for everything from whipping together pie fillings to the Herculean job of mixing brownies. There’s something magical about the physical labor of baking with simple, “unplugged” tools. It keeps you connected to what you’re making and, at least in my case, keeps my arms toned. With a busy bakery and cafe to run, who has time to go to the gym?