Renee Kiff’s Persimmon Cake

Renee Kiff's Persimmon Cake

If you missed the Wednesday market — once again you missed out. Franco’s One World Sausage was grilling samples, Renee Kiff brought persimmon cake and we have the recipe it’s at the end of this post it is great!
Min-Hee Hill Gardens had tastes of their fresh salsa.
Next week the Wednesday before Thanksgiving is a wonderful market — pretty much everything you need but the turkey!
Didn’t you really miss Dungeness crab around the holidays last year. Anello’s had fresh, live crab at the market — and will on Saturday. The crabs are big this year and very tasty. Anello’s will also be here on the Wednesday before Thanksgiving.
Santa Rosa Original Certified Farmers Market
Wednesday and Saturday 8:30 – 1pm
Luther Burbank Center for the Arts

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PERSIMMON CAKE
FROM SUNSET MAGAZINE
4-6 VERY SOFT PERSIMMONS
1 TSP SODA
1/2 C. BUTTER
1 C. SUGAR
1 EGG
1 + 3/4 C. UNSIFTED FLOUR
2 TSP. BAKING POWDER
1 TSP. CINNAMON
1/2 TSP. EACH NUTMEG AND CLOVES
1/2 C. CHOPPED NUTS (WALNUTS OR PECANS)
1 TSP. EACH GRATED ORANGE AND LEMON PEEL
(CAN ALSO USE DEHYDRATED ORANGE AND LEMON PEEL HOWEVER ADJUST THE AMOUNT TO A LITTLE LESS THAN 1 TSP.)
BLEND PERSIMMONS IN FOOD PROCESSOR UNTIL SMOOTH. DO NOT PEEL THEM. JUST REMOVE THE DRY CALYX. CUT PERSIMMON IN HALF TO CHECK FOR ANY DARK, HARD SEED. ABOUT EVERY FIFTY PERSIMMONS CONTAINS ONE SEED. YOU DO NOT WANT TO GRIND THAT SEED INTO THE PERSIMMON PULP FOR THE CAKE.
THE PERSIMMONS SHOULD YIELD 1 AND 1/4 C. PULP.
BLEND WITH SODA AND SET ASIDE.
BEAT BUTTER AND SUGAR UNTIL FLUFFY. ADD EGG AND PERSIMMON/SODA MIX. BLEND WELL.
STIR TOGETHER IN SEPARATE BOWL THE FLOUR, SPICES AND BAKING POWDER. ADD TO ABOVE AND BLEND WELL AGAIN.
STIR IN NUTS AND PEELS. SPOON INTO 9 INCH GREASED AND FLOURED CAKE PAN AND BAKE 350 OVEN FOR 40 MINUTES. TEST
WITH A TOOTHPICK INSERTED IN CENTER FOR DONENESS.
COOL IN PAN 10 MINUTES AND THEN TURN OUT ON WIRE RACK TO COOL COMPLETELY. WHEN READY TO SERVE, SIFT POWDERED SUGAR OVER CAKE.