Shredded persimmon gives these sweet cakes a custardy crumb. A big batch of batter yields two loaves, so you can give some to family and friends, and still hoard some for breakfast.
What You Get
What You’ll Need
Butter or vegetable oil
Makes 2 loaves
Active Time: 20 minutes
Total Time: 2 hours
Preheat the oven to 400°F. Butter two loaf pans (9 x 5 inches).
Using the large holes on a box grater-shredder, shred 2½ cups of the persimmons, including the peels. In a large bowl, whisk together 3 eggs, 2½ cups buttermilk, and 2¼ cups firmly packed brown sugar. Stir in the shredded persimmons.
In a separate bowl, whisk together 2¼ cups flour, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt. Add the dry ingredients to the wet ingredients and whisk just until combined.
Divide the batter between the prepared pans and smooth the tops. (If you’re using smaller pans, you may have a little leftover batter, but don’t overfill.) Bake until the crust is dark brown, 30 minutes. Turn down the oven to 350°F and continue to bake until a knife inserted into the center of a cake comes out clean, 30 to 40 minutes longer. Let the cakes cool slightly in the pans.
While the cakes are cooling, prepare the glaze: In a small saucepan, stir together ¾ cup powdered sugar and the juice of 1 lemon. Bring to a simmer over medium heat, and let bubble until light golden, 4 minutes. Fold in the walnuts and remove from the heat.
Let the cakes cool slightly, 30 minutes. Turn out the cakes onto a rack. Pour the glaze over, evenly distributing the nuts over the top. Slice and serve right away, or cool completely, wrap in wax paper, and store for up to 5 days.