Persimmon Cake

Preheat oven to 350 degrees. Prepare pan(s) as directed.

Mix according to box directions:

1 box yellow or butter cake mix (2 layer)

Stir in:

112tsp. cinnamon

112 cups chopped pecans (optional)

1 cups Persimmon pulp

Bake 5-10 minutes longer than time on box (cake will be moist).

Persimmon Frosting

Cream together:

112 cups softened butter

1 box powdered sugar

1/3 cups Persimmon pulp

112tsp. vanilla extract

Spread on cooled cake.

Fuyu Persimmon Bundt Cake

1. Grease and flour a Bundt cake pan. Preheat oven to 350.
2. Blend 2 tsp. baking soda into 3 cups of chopped and peeled firm Fuyus, discard seeds. Set aside. In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy.
3. Stir in Fuyu mix.
4. Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1/4 tsp. ground cloves, 1 tsp. cinnamon, and 1/4 tsp. nutmeg.
5. Stir flour into Fuyu mixture just until blended. Add 1 cup chopped walnuts or pecans. Add in 3/4 cup golden raisins or dried cranberries, dusted with a tablespoon of flour. This prevents them from sinking to the bottom in a big clump.
6. Pour batter into prepared Bundt pan.
7. Bake at 350 degrees F for 55 to 60 minutes or until long skewer inserted in the center tests clean. C
8. ool in Bundt pan 15 minutes. Turn onto rack then onto a cake plate when cooled. Dust with powdered sugar.
9. Serve with a scoop of vanilla ice cream if desired.

Persimmon Brunch Cake

"A fresh persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste."

INGREDIENTS

• 1 1/4 cups persimmon pulp
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup chopped pecans
• 1 teaspoon orange zest
• 1/2 teaspoon lemon zest
• 1/4 cup confectioners' sugar for dusting

DIRECTIONS

1. Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
2. In a large bowl, cream together the butter or margarine and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and rinds. Batter will be stiff. Spoon into a greased and floured 8 inch square cake pan.
3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving.
5. Sprinkle with confectioners' sugar, and serve warm.