Persimmon Poundcake. Whisk together the flour, baking powder, baking soda, salt, and sugar in a bowl and set aside. In a separate bowl, whisk together the eggs, persimmon pulp, milk, and vanilla extract until smooth and thin. Let butter set, then butter a second time and dust with flour.

Melissa Bunker, a.k.a. the Persimmon Lady, shares her delicious persimmon pound cake recipe, which she makes using the pulp of her ripe persimmon fruit. Mix in persimmon mixture, walnuts and currants. Stir together flour, sugar, cinnamon, baking soda, and salt in a large bowl. You can have Persimmon Poundcake using 17 ingredients and 9 steps. Here is how you cook it.

Ingredients of Persimmon Poundcake

It's of For the persimmons in caramel:.
Prepare 3 of ★Persimmons.
It's 6 tbsp of ★Sugar.
It's 1 tbsp of ★Margarine.
It's 3 tbsp of ★Rum.
It's of Batter:.
It's 110 grams of Cake flour.
You need 1/3 tsp of Baking powder.
It's 80 grams of Margarine.
Prepare 2 of Eggs.
Prepare 1 of (Sugar to use if you have hard persimmons).
It's 4 of portions Coffee creamer.
It's 1 of Vanilla extract.
Prepare 10 of to 15 Almonds.
Prepare 2 tbsp of Raisins (optional).
Prepare of To decorate the cake:.
It's 1 of - optional Almonds, sliced almonds, pumpkin seeds etc..

Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts. Cream together the butter and sugar until fluffy. Add in eggs, milk, and persimmon puree, and gently combine until smooth and creamy. In a separate bowl, combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg) Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg.

Persimmon Poundcake instructions

Peel the persimmons and cut up roughly. Coarsely chop up the almonds. Separate the eggs. Sift the cake flour and baking powder together..
Put the sugar in a pan and heat until it's caramelized. Add the persimmons (here I used ripe and soft ones). The caramel will harden for a short while, but as you keep simmering it will melt..
When the persimmons are cooked through turn off the heat. Add the margarine and rum, mix in and leave to cool..
Cream the margarine for the batter well in a bowl using a whisk. If you have firm persimmons add 2 teaspoons of sugar to the margarine. Add the egg yolks one at a time, mixing well between additions..
Change from a whisk to a spatula. Mix the sifted flour in well using a cutting motion..
Add the persimmons cooked in caramel from Step 2 as well as the raisins, almonds, vanilla essence and coffee creamer, and mix..
Make a meringue with the 2 egg whites (whip until stiff peaks form). Mix half of the meringue into the Step 6 batter using a spatula and scooping it up from the bottom so as not to eliminate all the air bubbles. Fold in the rest of the meringue in the same way..
Pour the batter into a parchment paper lined poundcake tin and bake in a 170°C oven for 25 minutes, then at 160°C for about 10 minutes while checking the cake for doneness..
When the cake has risen nicely and is golden brown on top, it is done. It has a moist, dense texture. It's so delicious, and you can scarcely believe it has persimmon in it..

Whisk together the eggs, persimmon pulp, milk and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. This persimmon bundt cake is a perfect introduction to this autumn fruit. The flavor of persimmon puree is not very strong. I can best describe it as a lightly flavored maple pear.