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Persimmon-Rum Pudding Cake


This was my contribution to this month's book club. I really sort of made this up after reading lots of recipes for persimmon puddings and persimmon cakes. The cup of rum and ripe persimmons would have probably made any combination of ingredients work! The ginger syrup was my idea, and gave the cake another subtle layer of flavor. There is one tablespoon of oil, and no eggs in this. I might try cutting back on the sugar the next time I make it.

Persimmon-Rum Pudding Cake

1 c. raisins
3/4 c. dark rum

ginger syrup

2 c. flour
1 1/2 t. baking soda
1 t. salt
1/2 t. nutmeg
1/2 t. cinnamon
1/2 t. ground cloves

3 c. persimmon puree
2 c. sugar
2 T. lemon juice
zest of one lemon
3/4 c. milk
1 T. olive oil
1 t. vanilla

1. Soak raisins in rum.

2. Preheat oven to 325. Spray a bundt pan with cooking spray, or butter and lightly flour bundt pan.

3. Make ginger syrup: In small saucepan, combine 4 T. water, 1 t. ground ginger, and 2 T. sugar. Bring to a boil, stir, and remove from heat. Let cool.

4. Puree persimmon pulp, or put through a fine mesh strainer into a medium bowl.

5. In a large mixing bowl, sift together: flour, salt, baking soda, cloves, cinnamon and nutmeg.

6. Whisk together (into persimmon pulp): sugar, lemon juice, lemon zest, vanilla, oilive oil and ginger syrup.

7. Add persimmon mixture to flour mixture. Stir in milk and raisins in rum.

8. Pour into bundt pan and bake 1 hour and 20 min.

Rum glaze: Whisk together 4 T. melted butter, 1/4 c. rum, and 1 c. powdered sugar. Add more powdered sugar to reach drizzling consistency.

This was very moist and flavorful. It was a big hit at Book Club.


Comments (2)


Oh, yum!

Coincidentally, 3C of persimmon pulp is exactly what I have in my freezer!

But I need to have a very special occasion to make this . . .


Palma, that's a beautiful dish.....I'm beginning to obsess about ceramics again. Must be time to return to Italy!

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