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Persimmon Brunch Cake

"A fresh Hachiya persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste."

Ingredients :

• 1 1/4 cups persimmon pulp
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup chopped pecans
• 1 teaspoon orange zest
• 1/2 teaspoon lemon zest
• 1/4 cup confectioners' sugar for dusting, or as needed

Instructions :

Prep : 20M	Cook : 9M	Ready in : 1H20M

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.
• Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
• In a large bowl, cream together the butter and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and citrus zests; batter will be stiff. Spoon into prepared cake pan.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar and serve warm.

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