Recipes for "persimmon cake"

Preheat the oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking pan with nonstick spray and dust with flour.

Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl.

Whisk persimmon pulp, milk, eggs, and vanilla together in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain; pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 75 minutes.

Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

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.

Gather ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x4-inch pan.

Combine flour, cinnamon, salt, nuts, and raisins in a small bowl.

Blend eggs, sugar, and oil in a large bowl. Stir baking soda into persimmon pulp until well blended; add to sugar mixture.

Fold in flour mixture. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour to 1 hour 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line a baking sheet with parchment paper.

Combine flour, baking soda, cinnamon, cloves, nutmeg, and salt together in a bowl.

Cream sugar with butter. Beat in persimmons and egg. Add flour mixture and mix until combined. Stir in chopped nuts.

Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.

Bake in the preheated oven for 12 to 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.

For the topping, place margarine and brown sugar in the cake pan. Transfer to the oven until sugar melts and bubbles, about 5 minutes. Remove from the oven and arrange persimmon slices in a single layer in the cake pan. Set aside.

For the cake, beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in persimmon pulp.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in another large bowl.

Gradually add flour mixture to the batter, stirring until just combined (batter will be stiff since the only liquid comes from persimmon pulp). Stir in pecans and lemon zest.

Spoon batter evenly over persimmon slices in the cake pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting cake on a serving platter.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® nonstick baking mat.

Mash persimmon pulp in a small bowl and stir in baking soda to let mixture congeal.

Beat white sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Stir flour, cinnamon, cloves, nutmeg, and salt together in a second bowl.

Mix egg into the persimmon mixture. Add persimmon mixture and flour mixture to the creamed butter mixture and stir well to combine. Fold pecans and raisins into the batter.

Drop batter onto the prepared baking sheet using a medium cookie scoop.

Bake in the preheated oven until slightly browned and puffy, 13 to 15 minutes. Remove from oven and cool completely on wire racks, about 30 minutes.

Mix confectioners' sugar, maple syrup, 1 tablespoon melted butter, vanilla extract, and salt in a bowl until maple glaze is smooth. Place a sheet of parchment paper under the wire rack to catch the drips. Drizzle maple glaze onto the cookie tops using a spoon. Let set until glaze hardens, about 30 minutes.

Cut green belt candy into small leaf shapes using kitchen scissors. Combine white chocolate and shortening in a microwave-safe glass or ceramic bowl and melt in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes.

Drip some melted white chocolate over each cookie using a spoon. Place one red candy-coated chocolate piece in the middle of each cookie and add a green belt leaf to each side. Let set until frosting hardens, about 30 minutes.