Well, before making this cake the only thing I knew abut persimmons was from this video:
Suffice it to say that I was skeptical. As soon as I bought some at the market and did a little online research, I became even more skeptical. How to tell if my persimmon is Fuyu or Hachiya? Was I going to poop my pants if I did chose wrong? Is this like some kind of whack-ass farmer's market Indiana Jones and the Quest for the Holy Grail? Well, anyway, I think I screwed it up and used the squat kind you're supposed to use in salads (Fuyu), the good news is that it was delicious. I ate half the loaf in one day. Seriously.
The recipe comes from Beard on Bread, kind of, except I halved the recipe but forgot to halve the sugar. I then added more flour, but make no bones about it: this is a cake. A cake that you eat for breakfast. Because you are a grown-up.
Persimmon tea cake
2 1/2 cups flour (I started with 1 3/4 but the batter was too thin because I screwed up and added some whole wheat until it looked like zucchini bread batter. 2 1/2 cups seems right. Use some whole wheat flour at your discretion)
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1 tsp nutmeg
shake of ginger and cloves, too.
3 persimmons, chopped up (I'm pretty sure that if you're cooking them, it doesn't matter if they are the crunchy Fuyu or mushy Hachiya kind)
2 eggs, lightly beaten
1/2 cup (one stick) melted butter
1/3 cup water (or bourbon or cognac-- I didn't have these)
Optional: some dried cranberries or raisins
Preheat the oven to 350 and butter a loaf pan
Dump all the dry ingredients in the bowl and mix in the wet ingredients.
Cook for an hour, mine took an extra 15 minutes or so.
Curl up some tea and a good book. Or a not so good book that's due tomorrow. Any book will do.