It’s not a tomato, it’s a PERSIMMON! Persimmon is a popular fruit in China in the fall. Its sweet and juicy enough to eat alone and even more outstanding in this Persimmon Cake with Ginger Cream Cheese Frosting! Mmmmm!!
**RECIPE AND PHOTO UPDATE!**
I’ve been going through some of my old recipes for quality testing and to do new photos. The first time I made this recipe I forgot to put baking soda… OOPS! After making it again, I really liked it and told myself I would definitely make this again next year. Well next year is here and persimmons are back in season. I made my infamous Persimmon Cake again, in a 9×13 pan as opposed to a bundt pan and I made it with a Ginger Cream Cheese Frosting. The end result is a delicious cake that I can’t wait to make again next year!
My 5-year-old daughter was appalled that she got a tomato for Halloween. “A tomato mommy! Who gives a tomato on Halloween?” She moaned. It wasn’t a tomato though. In fact she was given a delicious fruit called the Persimmon. I’ve seen it a couple of times back home (never actually bought it.. just stared at it mystified) but it’s quite popular in China this time of year. Here it is called shizi and was introduced to the USA in the 1800’s. It is believed that persimmon helps to regulate your Ch’i (aka your natural energy). The Chinese use persimmon fruit as a metaphor for human life: tasteless and bitter when too young, soft and sweet once mature.
My kids had no interest in eating this “tomato” so I decided to make a cake out of it. I found a recipe online for Persimmon Cake with Cream Cheese Frosting, that I made some changes to. For one, I didn’t have currents, so I used raisins. If you’re going to work with an exotic fruit, then your dessert should be exotic as well. Don’t add it to an old recipe with a standard cake base. Elevate the flavors with complimenting add-ins. For this cake I incorporated raisins, toasted walnuts and candied ginger to give this cake an unforgettable flavor that’ll keep you coming back for seconds, thirds, fourths….
Okay I need to sidetrack… I have to be honest I ended up making this cake TWICE! Why? Because the first time around I forgot to put in baking soda.
I remembered 15 minutes into cooking and tried to stir 2 teaspoons directly into the cake pan. Let’s just say that effort was wasted. The baking soda did not combine properly and the cake was left with salty patches.
The flavors of the first Persimmon Cake were actually very nice (if you don’t get a chunk of baking soda in your fork). I made a lovely Orange-Ginger-Honey Frosting that was very tasty. On the second cake, the flavors were still amazing, but I chose to make a simple Orange Icing Glaze. I preferred the flavor of the cake much more with the Orange-Ginger-Honey Icing, so I will give you that recipe as well
Serves 9x13 Cake Pan
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 3/4 cup (120g) Raisins
- 1/4 cup (60ml) Brandy, Whiskey or Orange Juice
- 2 cups (280g) All-Purpose Flour
- 2 t (10g) Baking Soda
- 1 1/2 t (7.5g) Cinnamon
- 1/2 t (2.5g) Nutmeg
- 3/4 t (3.5g) Salt
- 1 cup (250g) Sugar
- 3/4 cup (6oz or 170g) Butter, melted
- 1 1/2 cup (350ml) Hachiya Persimmon Purée
- 3 large Eggs
- 2 t (10ml) Vanilla Extract
- 10g candied ginger, chopped
- 1 1/2 cups (150g) Walnuts, toasted and finely chopped
- 8oz Cream Cheese, softened
- 4oz Butter, softened
- 1 cup (125g) Powdered Sugar
- 2 t (10g) Candied Ginger
- 1 tablespoon Milk
- Preheat oven to 350F (175C). Grease a 9x13 cake pan.
- In a small saucepan over medium heat bring raisins and Brandy, Whisky or Orange Juice to boil. Remove from heat, cover and set aside.
- In a large bowl, mix together dry ingredients.
- With a hand mixer, mix butter, persimmon, eggs and vanilla on low until blended. Slowly beat in flour, candied ginger, nuts, and raisins (with remaining unabsorbed liquid). Mix until everything is just combined. Do not overmix.
- Pour into prepared pan and bake for 35-40 minutes.
- Remove from oven and cool.
- Top with Ginger Cream Cheese Frosting.
- With a hand mixer, beat butter and cream cheese until well blended.
- On low-speed add powdered sugar and ginger. Beat until smooth then increase speed to high and beat for 2 minutes.
- Spread frosting over cooled cake.