Persimmon Pudding Cake

Use 4 or 5 Hachiya (acorn-shaped) persimmons for the puree. Slice them open, scoop out the flesh, and push the pulp through a sieve to remove any seeds.

Ingredients:
2 cups persimmon puree
¾ cup granulated sugar
¾ cup whole milk
½ cup butter, melted
½ cup whipping cream
¼ cup honey
3 eggs
2 T brandy (optional)
1½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
scant ½ teaspoon ground cloves
½ teaspoon salt
1 cup toasted walnuts (optional)

Preheat the oven to 375 degrees F. Lightly grease a 9-inch baking dish or small individual molds.

In a large bowl, whisk together the puree, suar, milk, butter, cream, honey and eggs until thoroughly incorporated. Stir in the brandy. In a separate bowl, sift the flour with the baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Stir in the wet ingredients. Fold in the walnuts.

Pour the batter into the prepared pan. Bake for 1 hour, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before removing from the pan.

Makes 1 9-inch cake, serving 8 to 10