Persimmon Brunch Cake

Ingridients

1 1/4 cups persimmon pulp

1 teaspoon baking soda

1/2 cup butter, softened

1 cup white sugar

2 cups sifted all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 cup chopped pecans

1 teaspoon orange zest

1/2 teaspoon lemon zest

1/4 cup confectioners' sugar for dusting, or as needed

Directions

Prep 20 m

Cook 30 m

Ready In 1 h 20 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.

Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.

In a large bowl, cream together the butter and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and citrus zests; batter will be stiff. Spoon into prepared cake pan.

Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar and serve warm.