Persimmon Boozy Cake

Here’s a cake that’s full of spirit. It combines persimmons and whiskey. Persimmon trees are very attractive fruit trees that happen to grow where I live in Northern California. After the trees lose their leaves, you can see the orange fruit hanging from the branches. Whenever I’m lucky enough to get a bag of persimmons from someone I know, I let them ripen on my kitchen counter; once they become very soft, I scoop out the flesh and puree it in my food processor. My husband grows distillery corn that’s fermented to make whiskey, so I like to use that in my recipe. You can substitute brandy if you prefer. I bake this in a decorative Bundt cake pan but any tube pan will suffice. It’s a tasty way to disguise an alcoholic beverage as a dessert. Cheers!

Persimmon Boozy Cake

Ingredients:

¾ cup raisins

¼ cup whiskey or brandy

2 cups flour

2 teaspoons baking soda

¾ teaspoon salt

1 ½ cups sugar

1 ½ teaspoons cinnamon

1 teaspoon nutmeg

1 ½ sticks butter, softened

1 ½ cups persimmon puree

3 eggs

2 teaspoons vanilla

1 ¼ cups chopped walnuts or pecans

Icing:

4 ounces cream cheese

1 tablespoon butter, softened

1 teaspoon vanilla

1 tablespoon lemon juice

2/3 cup powdered sugar

¼ cup water

¼ cup chopped walnuts or pecans

Directions:

Preheat the oven to 350 degrees F. Grease a Bundt cake pan with butter.

Pour the whiskey or brandy in a small sauce pan over medium heat, and add the raisins. When the liquid starts boiling, stir the raisins around for a minute and then remove from the heat; cover and set aside.

Place the flour, baking soda, salt, sugar, cinnamon and nutmeg in a large bowl and stir. In a medium bowl, mix together the butter, persimmon puree, eggs and vanilla; add to the flour mixture. Fold in the raisins and whiskey or brandy. Add the nuts.

Transfer the batter into the greased Bundt cake pan and bake until a toothpick comes out clean, 60-70 minutes.

Remove from the oven and allow it to cool on a wire rack. Once the cake is cool, carefully invert it onto a cake plate.

To make icing, beat together the cream cheese, butter, lemon juice and vanilla with a hand-mixer or stand mixer on high speed. Add the powdered sugar and beat until smooth. Gradually add the water so that the icing is easy to pour. Spoon the icing over the cake, allowing it to drizzle down the sides. Garnish with the remaining nuts and serve.