The weekend before Thanksgiving.
Filled with cookies, pies, and of course, pound cake. However, this year I wanted to mix it up a bit with a persimmon cake.
Thanksgiving is filled with family, food, and great memories. But sometimes, it's a hard holiday for me- it can be a reminder of the people who aren't there. It can be bittersweet.
Though, as I move forward through my life and the healing process of loss, I try to let those feelings be and then be present where I am.
Whether only filled with joy or some bittersweet moments, I hope you have a delicious filled Thanksgiving and mix up the dessert table with this scrumptious persimmon cake! xx
Servings: 1 cake
- 4 fuyu persimmons, plus 2-3 for cake topping
- 1 cinnamon stick
- 2 tablespoons maple syrup
- 1/4 cup bourbon
- 1 1/2 cups of sugar
- 1 teaspoon orange zest
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cardamom
- 1/2 teaspoon allspice
- 1 1/2 sticks of room temperature unsalted butter
- 3 eggs
- 1 teaspoon vanilla bean paste
- 1/2 cup orange juice
- 2 cups all-purpose flour
- Preheat your oven to 350 degrees
- Grease a circle cake pan well.
- Thinly slice a few persimmons and layer on the bottom of the cake tin and sprinkle some sugar on top.
- Dice your remaining persimmons and toss in a saucepan with the maple syrup, bourbon, and cinnamon stick. Cook down until the juices release.
- Allow the mix to cool. Remove cinnamon stick and puree.
- Add the spices and orange zest to the sugar.
- Then cream the butter and sugar.
- Add in the eggs and vanilla.
- Then add in the orange juice.
- Lastly, mix in the flour.
- Pour the batter over the persimmon lined cake tin.
- Bake for xxx.
- Allow to fully cool, then flip the cake.