Ingredients and Weight:
- Ripe persimmons: 800g
- All-purpose flour: 3 cups (360g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Ground cinnamon: 2 teaspoons (6g)
- Ground cloves: 1/2 teaspoon (2.5g)
- Granulated sugar: 1 1/2 cups (300g)
- Brown sugar: 1 cup (200g)
- Eggs: 3 large
- Vegetable oil: 1 cup (240ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Peel and remove the seeds from the persimmons. Mash the persimmons with a fork or potato masher until smooth.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and cloves.
- In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, and vegetable oil until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the mashed persimmons.
- Pour the batter into the prepared baking pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
- Calories: 350 per slice
- Carbohydrates: 50g per slice
- Protein: 5g per slice
- Fat: 15g per slice
Dish Characteristics:
- Moist and flavorful
- Rich and spiced
- Perfect for fall and winter
- Suitable for American taste
User Comments:
- "This cake is absolutely delicious! The persimmons add a wonderful sweetness and flavor, and the spices are just right."
- "I love how easy this cake is to make. It's perfect for a weeknight dessert or a special occasion."
- "This cake is a crowd-pleaser! I've made it several times and everyone always raves about it."
Special Precautions and Tips:
- Make sure the persimmons are ripe before using them. Unripe persimmons will be bitter and astringent.
- Do not overmix the batter. Overmixing will result in a dense, tough cake.
- If you don't have any cloves, you can substitute 1/4 teaspoon of nutmeg.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
