Persimmon Cake With Cream Cheese Icing
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
48
Sourness
47
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cup
Currants (120 g dried)1 cup
Brandy (60 ml)2 cups
All-Purpose Flour (280 g)2 tsps
Baking Soda1.5 tsps
Ground Cinnamon3 tsp
Salt1 tsp
Nutmeg (freshly grated)1.666667 cups
Granulated Sugar (355 g)3 large
Egg (at room temperature)1 tsp
Vanilla Extract1.5 cups
Walnut (150 g)110 g
Cream Cheese (115 g)5 tsps
WaterDirections:
1
Preheat the oven to 350°F (175°C)
2
Coat a 10-cup (2
3
5-liter) Bundt cake or tube pan with butter or nonstick cooking spray
4
To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil
5
Remove from the heat, cover, and let cool
6
Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg
7
Stir in the granulated sugar
8
In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla
9
Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir
10
Fold in the currants, along with any unabsorbed liquid, and the nuts
11
Mix just until everything is moistened; don't overmix
12
Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour
13
Remove from the oven and let cool completely
14
Once cool, invert the cake onto a serving plate
15
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
16
Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth
17
Add the 4 teaspoons water; the icing should be pourable
18
If necessary, add 1 more teaspoon water
19
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
20
Preheat the oven to 350°F (175°C)
21
Coat a 10-cup (2
22
5-liter) Bundt cake or tube pan with butter or nonstick cooking spray
23
To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil
24
Remove from the heat, cover, and let cool
25
Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg
26
Stir in the granulated sugar
27
In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla
28
Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir
29
Fold in the currants, along with any unabsorbed liquid, and the nuts
30
Mix just until everything is moistened; don't overmix
31
Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour
32
Remove from the oven and let cool completely
33
Once cool, invert the cake onto a serving plate
34
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
35
Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth
36
Add the 4 teaspoons water; the icing should be pourable
37
If necessary, add 1 more teaspoon water
38
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
39
Storage: This cake will keep for 4 days at room temperature
40
This cake will keep for 4 days at room temperature
41
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
42
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