Autumn brought the ripening of glorious orange persimmon fruits that make the base of this delicious cake. Squishy, over-ripe persimmon pulp is scooped out of the skin and frozen in 2-cup recipe-ready containers. We use a family favorite recipe for Persimmon Cookies as the batter and add LOTS of dried fruits and nuts. The chopping and mixing is a big job, so get some help, a sturdy spatula and your biggest bowl to stir this up. After baking, the dense loaf freezes well. We’ll enjoy slices for breakfast for many weeks to come, and it is particularly good toasted and spread with butter.
PERSIMMON FRUITCAKE
1 cup shortening or butter
2 cups sugar
2 cups ripe persimmon pulp, mashed (or defrosted )
2 large eggs
4 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
¼ to ½ cup water if needed to thin the batter
6 to 7 cups mixed dried fruit and nuts, chopped. We
use:
1 cup
candied pineapple
1 cup
candied or dried cherries
1 cup
dried cranberries
1 cup
golden raisins
1/2 cup
dried dates
2 cups
walnuts
Chop all the dried fruit and nuts and set aside. Prepare 3 loaf pans by greasing and lining
with parchment paper. Preheat oven to
325 degrees.
In large electric mixer bowl, using the paddle attachment,
beat shortening and sugar together until fluffy, then add persimmon pulp and eggs and
beat well.
In a separate bowl, whisk together the dry ingredients, then
gradually add to batter. Beat just until combined. Transfer batter
to extra-large bowl and mix in the dried fruits and nuts by hand using a sturdy
spatula.
Divide batter into loaf pans. Bake at 325 degrees for 50-60 minutes. Cakes may need extra baking time to be cooked
in the center and will be very brown.
Cool completely before storing. We divide the loaves in half, individually wrap and freeze.
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