Wednesday, January 11, 2012

Persimmon bundt cake

When I bought persimmons at the farmers market this week, I took special care to choose ones that were squishy enough to be usable within a couple days, but not so squishy that they'd explode on the way home. Alas, one exploded anyway, so cake time it was! Jaime, Lester, and both Lauras were very happy with this cake.

1 c currants
1/2 c bourbon
2 c flour
2 t baking soda
2 t cinnamon
1/2 t cloves
1 t ginger
3/4 t salt
1 2/3 c sugar
3/4 c (1.5 sticks) unsalted butter, melted
1.5 c persimmon pulp, from 3 persimmons
3 eggs
2 t vanilla
1 c chopped pecans

zest and juice from 1.5 Meyer lemons
enough powdered sugar to get your desired consistency, at least half a cup maybe?

Preheat oven to 350F and butter and flour a bundt pan. Combine the currants and bourbon in a small saucepan, bring to a simmer, then turn off the heat, cover, and let sit until the booze is mostly absorbed and things have cooled down. (Be careful if you're using a gas stove, I accidentally had a spurt of blue flames when adjusting the gas level.)

In a large bowl, stir together the dry ingredients (flour through sugar). (And yes the sugar goes with the dry ingredients here, which actually worked well because stirring the sugar in helped break up any flour chunks.) In a medium bowl, beat the melted butter with the persimmons until any persimmon chunks are blended and smooth, then beat in the eggs and vanilla. Gently fold the wet ingredients into the dry ingredients, then fold in the currants and whiskey, then fold in the pecans. Pour the batter into the pan and bake for 50 minutes, until a toothpick comes out clean.

Let the cake cool completely in the pan. Meanwhile, stir the glaze together with a fork until smooth, adding powdered sugar by the heaping spoonful until you get something glaze-like. I poured the glaze on the bottom of the cake, ie the side that's exposed while the cake is cooling in the pan, but you can also pour it on after the cake has been removed from the pan. Either way, poke the exposed cake surface all over with a toothpick to make holes for the glaze to seep in to, then drizzle the glaze evenly over the surface.

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