Thursday, March 24, 2011

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 Cupcake

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.

Birthday Cupcakes

Ok, I haven't been updating my blog for quite a while.  Getting really lazy and proscatinating.  So here I am updating what I have been keeping in my picture file of recipes for the pass one month.   First of all, celebarted my girl's birthday with a nice pink birthday cupcakes.  I used my carrot cakes recipe from my old post, then top the cake with a super tasty cream cheese frosting which I dyed it pink and use the nice pink cups that I bought from Phoon Huat, sprinkle some colured sprinkles and wa la....a sweet birthday cupcakes.

 Pink Carrot Cupcakes

Here's the recipe for the Cream Cheese Frosting:

Cream Cheese Frosting
  • 1 package of cream cheese (250g), soften
  • 1/4 cup of butter, soften
  • 1/2 teaspoon vanilla extract
  • 1 cup of icing sugar
  1. In a bowl, cream cream cheese and butter until creamy.
  2. Mix in the vanilla extract.
  3. Fold in the icing sugar.
  4. Now you can start piping.  Store leftover in refridgerator.


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