Persimmon: Persimmon Cake by Stella

posted by Stella 01-10-103 3:54 AM

Marilyn Kluger, printed in the Sunday Magazine of the Courier-Journal, Louisville, Kentucky in 1988.
Persimmon Cake

2 cups sugar
1 cup light vegetable oil
3 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon each salt, allspice, cinnamon
1 cup buttermilk
1 teaspoon baking soda
1 cup persimmon pulp
1 cup chopped walnuts, pecans or hickory nuts

In the large bowl of an electric mixer, combine the sugar, vegetable oil, eggs and vanilla. Mix well.

Sift together the flour, salt and spices. Combine the buttermilk and baking soda. Add the sifted ingredients to the first mixture alternately with the buttermilk. Add the persimmon pulp and mix well. Stir in the chopped nuts.

Pour the batter into a greased and floured tube pan and bake at 300 degrees for 75 minutes. Cool and frost with buttermilk frosting (recipe below).

Serves 10 to 12.

Buttermilk frosting:
2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons corn syrup
1/2 cup butter
1 teaspoon vanilla

In a large, heavy pan, combine sugar, buttermilk, baking soda, corn syrup and butter. Stir constantly until a soft ball forms whne a small amount of syrup is dropped into cold water, or to 235 degrees on a candy thermometer.
Remove from heat, cool slightly and add vanilla. Beat until frosting is of spreading consistency.

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