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Persimmon-Coffee Fruit Cake

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Persimmon-Coffee Fruit Cake (click here for recipe with metric measurements)

This recipe, was offered by W.F. Fletcher (1915) in "The Native Persimmon".  As is the case with many recipes of this vintage, it is pretty short on detail.  

Ingredients:


1 Cup molasses
1.5 Cups minced dried persimmons
1 Cup sugar
1/2 Cup butter
1 egg
3/4 Cup strong coffee
2 Cups flour
1.5 teaspoons mixed ground spice
1.5 teaspoons of phosphate baking powder - OR, if preferred, 1 teaspoon baking powder and 1/2 teaspoon baking soda
milk to make a thin batter

Boil together the molasses and persimmons for five minutes.

Cream the sugar, butter, and egg together and add to the molasses mix.

Add the flour and spice, baking powder or powder/soda.

Bake in a moderate or slow oven 40 minutes to an hour.

Persimmon-Coffee Fruit Cake (metric measurements)

This recipe, was offered by W.F. Fletcher (1915) in "The Native Persimmon".  As is the case with many recipes of this vintage, it is pretty short on detail.  

Ingredients:

240 ml molasses
225 g minced dried persimmons
200 g sugar
120 g butter
1 egg
180 ml strong coffee
240 g flour
7.5 ml mixed ground spice
7.5 ml of phosphate baking powder - OR, if preferred, 5 ml baking powder and 2.5 ml baking soda
milk to make a thin batter

Boil together the molasses and persimmons for five minutes.

Cream the sugar, butter, and egg together and add to the molasses mix.

Add the flour and spice, baking powder or powder/soda.

Bake in a moderate or slow oven 40 minutes to an hour.


Bibliography:

Fletcher, W. F.  1915.  The Native Persimmon.  Farmer's Bulletin 685.  United States Department of Agriculture.  Government Printing Office, Washinton, D.C.  25 pp.