Name: Persimmon Spice Cake
Yield: Makes One 10-in/25-cm Cake
Cuisine: American
Ingredients: 1 cup/220 g brown sugar; ½ cup/80 g raisins; ¼ tsp nutmeg; 1 tsp cinnamon; ¼ tsp ginger; ¼ tsp cloves; 5 to 6 very ripe Hachiya persimmons; 1 lemon, zested and juiced; 2 tsp baking powder; ½ cup/110 g unsalted butter, cubed, at room temperature; 1 cup/120 g walnuts, toasted and chopped; 1 egg; 1½ cups/190 g all-purpose flour; 1 tbsp vanilla extract; 2 tsp baking soda; ¾ tsp kosher salt; ½ cup/75 g coarsely chopped dates; 2 tbsp granulated sugar

Preparation info

Makes
One
10 in Cake

Difficulty
Medium

Appears in

Huckleberry

By Zoe Nathan

Published 2014

About

The first persimmons usually make their appearance around Halloween, right when I’m starting to feel festive and craving wintery spices, and this is always the first thing I make. When I ran this at Rustic Canyon, I called it a steamed cake, even though it really wasn’t; because of its soft, gooey texture, I didn’t know how else to describe it. It’s important to use ridiculously soft Hachiya persimmons for this cake. The harder Fuyu persimmons will just not work. If for some reason you find

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Ingredients

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