Persimmon Cake with Cream Cheese Icing

 

from Epicurious 

submitted by Anne Halsted 

preparation time: about 90 minutes, including baking 

serves 12 to 16 

 

Cake 

¾ cup dried currants 

¼ cup brandy or whiskey 

2 cups all-purpose flour 

2 teaspoons baking soda 

1 ½ teaspoons ground cinnamon 

¾ teaspoon salt 

½ teaspoon freshly grated nutmeg 

1 ⅔ cups granulated sugar 

¾ cup unsalted butter, melted 

1 ½ cups persimmon puree 

3 large eggs 

2 teaspoons vanilla extract 

1 ½ cups walnuts or pecans, toasted and finely chopped 

 

Icing 

4 ounces cream cheese 

1 tablespoon salted butter, at room temperature 

½ teaspoon vanilla extract 

1 tablespoon freshly squeezed lemon juice 

⅔ cup powdered sugar, sifted 

4 or 5 teaspoons water 

 

Preheat the oven to 350 degrees F. Coat a 10-cup Bundt cake or tube pan with butter or non-stick 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 ¾ cup melted butter, persimmon puree, 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 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 ½ 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.