Yield: 10 servings
|4||Ripe large persimmons|
|1½ teaspoon||Baking soda|
|½ cup||(1 stick) unsalted butter, room temperature|
|2 teaspoons||Vanilla extract|
|2 cups||All purpose flour|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Ground allspice|
|¼ teaspoon||Ground cloves|
|¾ cup||Chopped walnuts|
|¾ cup||Dried currants|
|Powdered sugar (opt.)|
|White Chocolate Hard Sauce|
Position rack in center of oven and preheat to 350 F. Butter and flour 10 inch diameter (12-C capacity) Bundt pan. Peel persimmons.
Press pulp through coarse sieve into medium bowl. Measure 1⅓ C persimmon puree into small bowl. Mix baking soda into puree in small bowl; set bowl aside.
Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, cinnamon, salt, allspice and cloves onto butter mixture; blend well using rubber spatula. Mix in persimmon mixture, walnuts and currants. Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack; cool completely. (Can be made 1 day ahead. Wrap and let stand at room temperature.)
Sift powdered sugar over cake, if desired. Serve with hard sauce.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg> Submitted By LAWRENCE KELLIE On 01-08-95