Persimmon spice cake

 
  Persimmon Spice Cake
 
 Recipe By     : One World Cafe Home Page
 Serving Size  :    Preparation Time :0:00
 Categories    :Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
     4 to 6 very ripe, soft persimmons, yielding 1 1/4 cup pureed pulp 
      1 teaspoon baking soda 
      1/2 cup butter 
      1 cup sugar 
      1 egg 
      1 3/4 cups unsifted flour 
      1 teaspoon cinnamon 
      1/2 teaspoon each fresh nutmeg and ground cloves 
      1/2 cup walnuts 
      1 teaspoon each orange and lemon zest 
 
 Puree persimmons until smooth and stir in baking soda. Mix well. It will 
 set. Weird but not to
 worry. 
 
 Beat butter and sugar until fluffy. Add egg and persimmon mixture. 
 Combine flour and spices and
 add to persimmon mixture. Blend well, stir in nuts and zest. Spoon into 
 a 9 inch greased cake pan.
 Bake at 350 for about 40 or more until knife comes out clean. 
 
 Before serving, sprinkle with powdered sugar 
 
 This recipe can be increased with no adverse effects, except perhaps 
 your waistline. The cake
 freezes well, although don't powder sugar until it's time to serve.
 
 The original recipe calls for 2 tsp of baking powder, to be added with 
 the flour. However, it was
 rather serendipitous that our baker over looked it. The resulting cake 
 is very moist and dense but
 not too heavy. You can try with the baking powder if you want. But our 
 version omits it.