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A thick rum orange icing tops persimmon cake, an inspired dessert for the fall holiday table. (ROBERT GAUTHIER / Los Angeles Times) |
Warm chilly days and chillier evenings with the pleasures and comforts of autumn's harvest.
This is a cake that's fun to make, long-keeping and irresistible on a buffet. If your bundt pan is heavy cast aluminum, bake the cake at 325 degrees.
Persimmon cake with rum orange icing
Active work time: 25 minutes
Prep time: 2 hours
Servings: 20 to 24
Note: In baking, the persimmons' puckery taste mellows and their velvety flesh melts into tender richness.
Cake:
2 cups chopped walnuts
1 cup (2 sticks) unsalted European-style butter, melted, divided
2 cups dried currants
3 cups sifted unbleached all-purpose flour
1 3/4 cups sugar
1 tablespoon ground ginger
1 3/4 teaspoons baking soda
Rounded 1/2 teaspoon sea salt
1 3/4 cups pureed unpeeled, fully ripe persimmons
4 eggs, beaten to blend
1/2 cup best-quality dark rum
This is a cake that's fun to make, long-keeping and irresistible on a buffet. If your bundt pan is heavy cast aluminum, bake the cake at 325 degrees.
Persimmon cake with rum orange icing
Active work time: 25 minutes
Prep time: 2 hours
Servings: 20 to 24
Note: In baking, the persimmons' puckery taste mellows and their velvety flesh melts into tender richness.
Cake:
2 cups chopped walnuts
1 cup (2 sticks) unsalted European-style butter, melted, divided
2 cups dried currants
3 cups sifted unbleached all-purpose flour
1 3/4 cups sugar
1 tablespoon ground ginger
1 3/4 teaspoons baking soda
Rounded 1/2 teaspoon sea salt
1 3/4 cups pureed unpeeled, fully ripe persimmons
4 eggs, beaten to blend
1/2 cup best-quality dark rum
