PERSIMMON CAKE WITH CREAM CHEESE ICING
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Provided by David Lebovitz
Categories Cake Cheese Dairy Fruit Nut Dessert Bake Vegetarian Cream Cheese Tree Nut Almond Walnut Fall Persimmon Advance Prep Required Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10-inch (25-cm) Bundt cake; 12 to 16 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
- To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
- Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
- Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
- To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
- Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
- Storage:
- This cake will keep for 4 days at room temperature.
- Variations:
- If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.
PERSIMMON RAISIN COOKIES
This is a spicy cookie that's Mmmm, Mmmm Good! It's hard to get fresh persimmons these days, but if you have them, this is a great recipe. It's an original handed down to me by old/ancient relatives, and over 170 years old. These cookies also freeze well. Have fun!
Provided by Lisa
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 32m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
- Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
- Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 23.3 g, Cholesterol 6.2 mg, Fat 5.9 g, Fiber 1.1 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 84.4 mg, Sugar 6.8 g
PERSIMMON COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the shortening and sugar. Add egg and vanilla; mix well.
- Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
- Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
- Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.6 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 44.5 mg, Sugar 6.1 g
PERSIMMON COOKIES I
These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
Provided by P. Tindall
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Dissolve baking soda in persimmon pulp and set aside.
- Sift flour, spices and salt together, set aside.
- Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
- Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 30.1 g, Cholesterol 23.9 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 176.2 mg, Sugar 16.1 g
PERSIMMON COOKIES WITH CREAM CHEESE ICING
This is a family favorite. The recipe comes from"Old Fashion Presimmon Recipes" by Bear Wallow Books from Nashville, IN. I have been making these cookies for years and my grown children complain that now they only get them at Christmas. The prep time does not include getting the pulp ready. I am only guessing at prep time.
Provided by Nana K
Categories Drop Cookies
Time 30m
Yield 48 cookies, 16 serving(s)
Number Of Ingredients 17
Steps:
- Combine sugar and butter.
- Beat in eggs and pulp,
- then flour,
- finally other ingredients in order given.
- Drop by teaspoon onto greased cookie sheet.
- Bake 10-12 min in 350 degree oven.
- Cool and ice with Cream Cheese Icing.
- Refridgerate any left overs.
Nutrition Facts : Calories 455.4, Fat 21.7, SaturatedFat 8.6, Cholesterol 57.3, Sodium 368.6, Carbohydrate 62.7, Fiber 1.6, Sugar 46.2, Protein 5.4
VEGAN COOKIES & CREAM CAKE
Make this delicious vegan cookies and cream cake for any children or adults with allergies or intolerances, or those following a dairy-free diet
Provided by Cassie Best
Categories Dessert
Time 1h5m
Yield Serves 16
Number Of Ingredients 14
Steps:
- Oil a 20 x 20cm baking tin and line the base and sides with baking parchment. Heat the oven to 180C/ 160C fan/gas 4. Combine the oil, milk, vinegar, vanilla and yogurt in a jug. Mix the sugar, flour, cocoa powder, baking powder, bicarb and a pinch of salt together in a bowl.
- Pour the wet ingredients into the dry and mix until there are no pockets of flour remaining. Tip the mixture into prepared tin and level the surface with a spatula. Bake for 35 mins, or until a skewer inserted into the middle of the cake comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for another 5 mins, then check again. Remove from the oven and leave to cool completely in the tin.
- Set half of the cookies aside for decorating later. Bash the rest with the end of a rolling pin or blitz in a food processor to chunky rubble. Beat the spread, vanilla and icing sugar together using an electric whisk until fluffy, then gently fold in the crushed cookies until combined.
- Put the cake on a board. Spread over the icing. Halve or crumble the rest of the cookies and use these to decorate. Cut into squares. Will keep in an airtight container for four days.
Nutrition Facts : Calories 391 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
PERSIMMON COOKIES III
Great for Christmas Cookies! A spicy and moist cookie made from persimmon pulp. Raisins and nuts make them extra special.
Provided by MARY ANN PUTMAN
Categories Desserts Cookies Spice Cookie Recipes
Time 32m
Yield 72
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 5.9 g, Cholesterol 2.6 mg, Fat 2.1 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 28.5 mg, Sugar 2.8 g
CREAM CHEESE FROSTING / ICING FOR COOKIES
This frosting dries (although it takes a few hours) so that you can easily stack the frosted cookies for transport. It is perfect for carrot cake cookies! I frosted about 3 dozen cookies, and had some leftover.
Provided by Random Rachel
Categories Dessert
Time 15m
Yield 1 batch, 48 serving(s)
Number Of Ingredients 4
Steps:
- Soften cream cheese for a few seconds in microwave if necessary. Heat cream, butter, and cream cheese in a small pot, just until the butter and cream cheese melt into the cream. (Stir frequently to avoid burning.).
- Remove the pot from the stove, and stir in the 3 cups of powdered sugar. You will have a goopy mess. Beat it with your electric mixer, until it changes color slightly (3-4 minutes.)
- Spoon, paint, or spread it on your cooled cookies. It will still be pretty thin and goopy, but it should spread in a nice, even coat. (I used the back of my spoon to spread it.)
- Let the icing 'set' for 1 1/2 - 2 hours, until it hardens. It won't harden completely, but it will form a nice soft frosting layer that squishes only slightly when pressed, similar to a slice of cheese.
- I modified a regular icing recipe to make this, and was very disappointed with the results at first, but after I left the cookies on the counter for two hours, I was glad I saved them. The icing is perfect for transporting, and has a very good flavor, just right for carrot cake cookies.
Nutrition Facts : Calories 38.3, Fat 1, SaturatedFat 0.6, Cholesterol 3, Sodium 5.6, Carbohydrate 7.5, Sugar 7.3, Protein 0.1
GRANDMA'S PERSIMMON COOKIES
This is another family recipe handed down through the generations. This recipe calls for dates instead of raisins which is nice for those who don't care for raisins. This is a nice spice cookie perfect for fall baking.
Provided by Laura_Ozz
Categories Drop Cookies
Time 30m
Yield 24-36 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Cream together the sugar and Crisco.
- Add egg, vanilla and persimmon pulp until well blended.
- Sift dry ingredients together and add slowly to the wet ingredients just until mixed well.
- Fold in the dates and nuts.
- Spoon out on greased cookie sheets and bake for 12 to 15 minutes.
Nutrition Facts : Calories 165, Fat 7.8, SaturatedFat 1.7, Cholesterol 8.8, Sodium 119.5, Carbohydrate 22.7, Fiber 1.3, Sugar 13.2, Protein 2.3
PERSIMMON BARS
Persimmon bars as done by my husband's grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes.
Provided by Jessica Eymann
Categories Desserts Cookies Bar Cookie Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
- In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.
- In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.
- Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 55.4 g, Cholesterol 15.5 mg, Fat 16.4 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 306.6 mg, Sugar 27.4 g
GLAZED PERSIMMON COOKIES
Hachiya persimmons are best for this recipe. They need to ripen completely. When the Hachiya persimmon behaves like a seriously overripe tomato (completely soft to the touch all around) and its insides are a slurry, that's when they can be opened, and the sweet pulp spooned out and eaten.
Provided by Mercy
Categories Dessert
Time 3h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter, brown sugar, vanilla and eggs in a large bowl. Add persimmon puree, stirring until blended.
- Stir together dry ingredients in a separate bowl. Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts.
- Lay out plastic wrap on a large smooth surface. Place the cookie dough on the plastic wrap and form into a long cylindrical log, wrapping the dough completely with the plastic wrap. Place in freezer. Chill at least a couple of hours, until frozen or almost frozen.
- Preheat oven to 375°F When dough is fairly solid, unwrap from plastic wrap and slice with a sharp knife, 1/4" thick rounds. Lay out cookie dough rounds on stick-free cookie sheets, leaving at least an inch between the cookies. Bake for 10-12 minutes or until cookies spring back when lightly touched in center. Let cool on baking racks before frosting.
- When cookies have cooled, lay out over a sheet of wax paper. Sift confectioner's sugar and then whisk with 2 Tbsp of milk until smooth. Add 1 Tbsp of persimmon puree and 1 tsp of grated orange peel and mix until smooth. Dip spoon into glaze mixture and dribble over cookies. Let harden and serve.
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