This cream cheese-frosted spice cake is an autumnal classic that celebrates fall fruit even more with the addition of persimmons. Their mild honeylike sweetness flavors the batter along with cinnamon and turmeric, and dried coins curl like leaves atop the cake.
Either a yellow or spice cake mix works for this homey loaf. The yellow yields a more vibrant color; the spice mix lends a deeper flavor.
Ingredients
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1 1/2 cups dried sliced persimmons (3.4 oz.)
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1 15.25 oz box yellow cake mix
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2 tbsp candied ginger, finely chopped
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1 tsp ground turmeric
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1 tsp ground cinnamon
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1/4 tsp ground cardamom
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1/4 tsp freshly grated nutmeg
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3 eggs
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1/4 cup chopped pecans
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4 oz cream cheese, softened
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1/4 cup butter, softened
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1 cup powdered sugar
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1 tsp vanilla
Directions
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Grease and flour the bottom and sides of a 9×5-inch loaf pan. Place persimmon slices in a bowl and cover with 2 cups boiling water. Let stand 30 minutes; drain, reserving the liquid. Chop four of the soaked persimmon slices; set aside. For puree,* transfer remaining slices to a small food processor. Process until smooth, adding reserved liquid as needed. You should have 2/3 cup.
Tip
If fresh Hachiya persimmons are available, use 2/3 cup fresh persimmon pulp for the puree. To make the pulp, cut 2 or 3 persimmons in half; scoop out pulp, discarding skin and seeds. Mash until smooth. (Or sub 2/3 cup mashed sweet potatoes.)
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Preheat oven to 350°F. In a large bowl combine cake mix, candied ginger, turmeric, cinnamon, cardamom, and nutmeg. Add 3/4 cup water, the eggs, and persimmon puree until well combined and smooth, 2 minutes. Fold in pecans and chopped persimmons. Pour into the prepared pan.
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Bake until a skewer inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Remove from pan; let cool completely
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For frosting, in a medium bowl beat together cream cheese and butter. Add powdered sugar and vanilla; beat until smooth.
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Transfer cooled cake to a serving platter. Frost top of cake. If you like, top with additional dried persimmon slices. Cover and chill leftover cake up to 3 days. Serves 12.
Spice Cake Variation
Substitute a spice cake mix for the yellow cake mix and omit the turmeric, cinnamon, cardamom, and nutmeg. Prepare as directed.
