Persimmon Cake

My Dad gave me a whole box of Persimmons, I have been trying really hard to finish it before it spoil, but it's just too much.  So, I search the net for a recipe to help me make use of these ripe persimmons and I found this. The recipe was relatively easy to make and the cake actually tasted quite good, however, it tasted a litlle too chewy for my liking. Will probably make it again if I have lots of persimmons to get rid of.

 

Persimmon Cake

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups sugar (I reduce the sugar to 1 cup and it's still a little too sweet for me)
• 1 cup milk
• 2 cups persimmon pulp
• 2 eggs
• 2 teaspoons vanilla extract 

1.Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch loaf pan.


2.Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.

3.Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.  I make the cake into cupcakes and baked it in the oven for about 20 minutes instead.