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Easy Persimmon Cake With Persimmon Icing

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Easy Persimmon Cake With Persimmon Icing (click here for recipe with metric measurements)  

This persimmon recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:

1 box cake mix (or your favorite cake recipe)
persimmon pulp (see below)

Mix according to instructions on box (or the cake recipe you're following), except use an equal measure persimmon pulp instead of water.

Persimmon Icing

1/3 Cup persimmon pulp
2/3 Cup milk
2 Cups sugar
1/3 Cup syrup
2 Tablespoons butter
a pinch of salt

Cook together in a rather large pan until the syrup reaches soft ball stage.   Soft ball is between 235 F to 240 F on a candy thermometer.  Alternately, you can tell when it reaches this stage when a drop of syrup in cold water forms a "soft ball".

Cool the syrup. Add approximately 1/3 Cup persimmon pulp, then beat until consistency of icing. Pour over cake.



Easy Persimmon Cake With Persimmon Icing (metric measurements)

This persimmon recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:


1 box cake mix (or your favorite cake recipe)
persimmon pulp (see below)

Mix according to instructions on box (or the cake recipe you're following), except use an equal measure persimmon pulp instead of water.

Persimmon Icing

80 ml persimmon pulp
160 ml milk
400 g sugar
80 ml syrup
30 g butter
a pinch of salt

Cook together in a rather large pan until the syrup reaches soft ball stage.   Soft ball is between 112 C to 115 C on a candy thermometer.  Alternately, you can tell when it reaches this stage when a drop of syrup in cold water forms a "soft ball".

Cool the syrup. Add approximately 80 ml persimmon pulp, then beat until consistency of icing. Pour over cake.




persimmonpudding.com thanks the generous folks at the Indiana Nutgrowers Association (INGA) for their permission (granted October 2007) to run this recipe here.  It was originally printed in their 1995 "Indiana Nutgrower's Cookbook" which went through three printings.  Members of INGA are some of the most knowledgeable and helpful folks you'll ever hope to meet.