Persimmon Rum Cake

Tip: Don’t overlook the simple efficiency of the wire whisk. You may dismiss it as hopelessly low-tech, but it’s easy to use, is less complicated to set up and clean than an electric mixer, and takes up little storage space. I use whisks for everything from whipping together pie fillings to the Herculean job of mixing brownies. There’s something magical about the physical labor of baking with simple, “unplugged” tools. It keeps you connected to what you’re making and, at least in my case, keeps my arms toned. With a busy bakery and cafe to run, who has time to go to the gym?

Ingredients
For 1 Person(s)
Cream

• 2/3 cups currants
• 1/2 cups golden raisins
• 3/4 cups dark rum
• 2 1/2 cups ripe persimmon puree (use ripe hachiya persimmons)
• 2 cups granulated sugar
• 1 tablespoons vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups bread flour
• 1 1/2 teaspoons baking soda
• 1 teaspoons salt
• 1/2 teaspoons ground cloves
• 1/2 teaspoons nutmeg
• 1 1/4 cups chopped and toasted walnuts
• 3/4 cups whole milk
• 1 tablespoons lemon juice
• 1/2 teaspoons lemon zest
• 2 teaspoons grated ginger juice

Persimmon Rum Cake Directions

• Combine currants, raisins and rum in a bowl and set aside.
• Preheat oven to 325°.
• Brush inside of pan with melted butter, then lightly flour, tapping out the excess.
• Scoop out the ripe flesh from the persimmon fruit, discarding the skins.
• Puree the persimmons with 1 tablespoon lemon juice, pass through a fine-mesh strainer to remove excess fibers, and set aside.
• Sift together flour, salt, baking soda, clove and nutmeg.
• Whisk together persimmon puree, sugar, remaining tablespoon of lemon juice, ginger juice, lemon zest, vanilla extract and vegetable oil.
• Gently whisk together puree mixture and flour mixture, making sure not to over mix (over mixing creates a dense, chewy pudding).
• Using a rubber spatula, fold in whole milk, walnuts, raisins and remaining rum until just combined.
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