December 12, 2018

Persimmon gingerbread loaf cake


This warming gingerbread loaf cake is full of robust molasses, spicy ginger, and sweet & sticky persimmon for a simple yet satisfying holiday treat! Gingerbread is a favorite flavor of mine around the holidays and I've been wanting to pair it with persimmon for an extra special Christmas or yuletide cake. And since it's my 9-year blogiversary I decided it was appropriate to make myself a cake!! I seriously can't believe I've been filling this little blog with recipes for nine years now! I never would have thought that would be the case, but here I am with no shortage of ideas.

I've seen a lot of gingerbread loafs, but they are missing the molasses, which is critical for a gingerbread in my opinion. This quick cake is full of ginger and other spices such as cinnamon, allspice, and cloves. I like my gingerbread to be intensely gingery -- if you don't you can cut it down a little, but I want a supremely flavorful gingerbread that fills the entire house with a molasses and ginger smell while it bakes in the oven. Persimmons are quite a treat this time of year - they can be pricey - so we don't get them very often. I used Hachiya persimmon here and you want it to be super soft and orange so that it is sweet and delicious. This cake is sure to please any gingerbread fans you know. It's lovely as a holiday dessert, or to bring to a potluck, or to serve as an afternoon snack with a cup of tea or coffee to your holiday visitors. It will make one loaf cake.


Persimmon gingerbread loaf cake
1-1/2 cups all-purpose flour, plus 2 teaspoons
1 teaspoon baking soda
1/2 teaspoon salt
2-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 cup olive (or vegetable) oil, plus more for greasing
2/3 cup unsulphured molasses
2/3 cup boiling water
2 tablespoons brown sugar
1 large egg
1 heaped cup peeled and diced ripe persimmon
powdered sugar for dusting, optional

Grease an 8"x4" loaf pan. Preheat the oven to 350 degrees.

In a large bowl, whisk together the flour through cloves.

In a medium bowl, stir together the oil, molasses, boiling water, and brown sugar. Let cool for a few minutes before whisking in the egg.

In a small bowl, toss the persimmon and 2 teaspoons of flour together.

Whisk the wet ingredients into the dry until just smooth. Fold in the persimmon. Pour the batter into the prepared pan.

Bake for 40-50 minutes, or until it is springy and an inserted toothpick comes out clean.

Let cool for about 15 minutes and then remove from the pan to finish cooling. Dust with powdered sugar, if desired. Slice and serve. Store in an airtight container (it will only last a day or two because the persimmon is very moist).


What was I cooking one year ago?: Mexican wedding cake cookies
Two years ago?: Gram's classic thumbprint cookies
Three years ago?: chicken, gnocchi, & spinach soup
Four years ago?: hot buttered spiced apple cider w/ rum
Five?: sauerkraut (2 ways)
Six?: celery root & parsnip latkes w/ horseradish sour cream
Seven?: Guinness gingerbread
Eight?: Swedish meatballs
9?: rosemary shortbread Christmas tree cookies

3 comments:

  1. Yummy! This reminds me that I still haven't baked with persimmon this year though we have been having lots of them in salads. Thanks for sharing, Amy.

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  2. This sounds SO GOOD and a perfect recipe for the season. Ginger, molasses and persimmons - how could this not be good!

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  3. I have never made anything with persimmon, this sounds very interesting!

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