Persimmon Spice Cake

12-16 servings


1.5 cups all-purpose flour

1 cup whole wheat flour

1 cup brown sugar

1 cup white sugar

1.5 tsps baking soda

1.5 tsps salt

1/4 tsp baking powder

3" piece of cinnamon stick

4-5 whole cloves

1 pod cardamom

5-10 whole allspice

1-2 star anise

1 tsp nutmeg

2 cups persimmon puree (applesauce, fig jam or similar fruit puree)

1/2 cup butter, softened

2 eggs

1 cup raisins (optional: re-hydrate with a little dark rum)


Preheat oven to 350 degrees. Grind whole spices together in a spice grinder. In a 4-cup measure, stir together the flour, baking soda, baking powder, salt and ground spices. Separately, cream together the butter and sugars in a large bowl. Beat in the eggs one at a time. Mix in fruit puree and raisins. Stir the flour mixture into the liquids until well blended. Pour into a greased and sugared bundt pan and bake for 50-60 minutes. Recipe by Theresa Lombardi.