4 Ripe large persimmons 1/2 t Salt
1 1/2 t Baking soda 1/2 t Ground allspice
1 3/4 c Sugar 1/4 t Ground cloves
1/2 c (1 stick) unsalted butter, 3/4 c Chopped walnuts
-room temperature 3/4 c Dried currants
3 Extra-large eggs Powdered sugar (opt.)
2 t Vanilla extract White Chocolate Hard Sauce
2 c All purpose flour (separate recipe)
1 t Ground cinnamon
Position rack in center of oven and preheat to 350 F. Butter and
flour 10 inch diameter (12-C capacity) Bundt pan. Peel persimmons.
Press pulp through coarse sieve into medium bowl. Measure 1 1/3 C
persimmon puree into small bowl. Mix baking soda into puree in small
bowl; set bowl aside.
Using electric mixer, beat sugar and butter in large bowl until
blended (mixture will be grainy). Add eggs 1 at a time, beating well
after each addition. Mix in vanilla. Sift flour, cinnamon, salt,
allspice and cloves onto butter mixture; blend well using rubber
spatula. Mix in persimmon mixture, walnuts and currants. Transfer
batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about 55
minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack;
cool completely. (Can be made 1 day ahead. Wrap and let stand at room
temperature.)
Sift powdered sugar over cake, if desired. Serve with hard sauce.
Yields
10 servings