Persimmon Cake (or Cookies)

Christine Whisenhunt

By
@cwhisenhunt

This is my mother's recipe. It was one of my favorites that she would make. It reminds me of the holidays, so with them coming, I thought I would share it. I hope you enjoy it as much as I always did!

Note: I'm pretty sure she used this same batter recipe for cookies, as it's the only persimmon recipe I found in her recipes, and I remember the cookies being very thick and cake-like. I recall her dropping them by spoonfuls for baking. And, I know they froze well, as she would freeze them then pull them out, let them thaw, and serve them to company, etc. If I can find some persimmons, I'll be making them to find out for sure and will let you all know. If you beat me to it, let me know how they come out! Enjoy!

Note: Photos are borrowed from internet.


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Prep:

15 Min

Cook:

30 Min

Ingredients

1/2 c
shortening
1 c
white sugar
1 c
brown sugar
2
eggs, beaten
1 c
persimmon pulp
3 c
flour, sifted
4 tsp
baking powder
1/4 tsp
baking soda
1/2 c
milk
1 c
chopped walnuts
1 tsp
vanilla or maple extract

FOR CAKE FROSTING:

3
egg whites, unbeated
1 1/2 c
brown sugar, firmly packed
6 Tbsp
water
1 tsp
vanilla
dash of salt

Directions Step-By-Step

1
Mix persimmon with baking soda and set aside. Cream shortening, sugars and eggs together. Add milk to persimmon mixture and mix well. Mix flour and baking powder together in a seperate bowl. Add to persimmon mixture and mix well. Add creamed mixture and mix well. Mix in nuts. Bake at 350 degrees for 30 minutes or until done.

Note: If doing cookies, drop by spoonfuls onto nonstick baking sheet and cook until done (probably 10-12 minutes).
2
For cake frosting:
When cake has cooled, put all ingredients, except vanilla, in a double boiler and beat for 7 minutes, or until peaks form. Remove from heat and add vanilla. Beat until cool and thick. Frost cake.

About this Recipe

Course/Dish: Cakes, Cookies
Other Tag: Quick & Easy