Day nine of November’s
I am a Woman of Simplicity!

Days Gone By Food Mill

I have several request of my persimmon cake recipe.

A basket of persimmons picked from our tree

Little bunt persimmon cakes out of the oven.

Persimmon cakes with the icing filled into the hole from the bunt pan.

First after picking ripe persimmons, I wash and take off the stem, with fingers peel out the large seeds and core, and you have not much left of the pulp and skin. always ask myself am I this desperate? For this is the worst process. It takes the whole basket to get about a cup or so of the permission. I take a break and put the persimmon puree in fridge, until I am ready to began again! If you want to take the easy way out, I am told you can buy a can of persimmon, or use large Asian persimmons, I have never see either! Now I use an old time, food mill, I believe it is for plums to squeeze the pulp. Add the persimmon in small amounts, yes it will have little small seeds. This food mill strains the pulp through into a bowl , and it has the little metal tags that allows the food mill to sit on the bowl, leaving the seeds behind, keep adding the pulp of the persimmon. Have fun washing the food mill! I use the sprayer to get up under the blade. Set a side the persimmon puree.
Next make a crumb topping:
2 cups crushed vanilla wafers,1 cup pecans, and 3/4 cup salted butter
Mix very fine crushed vanilla wafers,melted butter, and very vine pecans in bowl. I use my magic bullet for crushing the wafers and pecans, until they are like flour. We love the magic bullet! Walmart now has the magic bullet.
Spray small bunt pan with Pam or any other spray, Preheat oven to 325 degree. I leave bunt pan upon the stove top, it gives pan a little heat. Then I press this mixture into the bottom of a small bunt pan, only on bottom not up the sides of pan. Set a side bunt pan crumb mixture.
Making the Cake mixture: Now this is the easy part.
1 box of spice cake mix, I use Duncan Hines, persimmon puree,1/4 cup salted butter at room temperature, 4 eggs
Beat cake mixture until smooth, 2-3 minutes, I hand beat. The batter is really thick. Pour the cake batter into the small bunt pan all the way to the top, Bake until center comes out clean, My cake batter took only 12 minutes to bake. Take out of oven, set one minute and turn onto a cooling rack. Cakes need to be totally cool, I leave over night, in a covered dish, after they are cool to touch.
Icing Topping:
2/3 cup salted butter, and 4 ounce cream cheese both at room temperature, 3 cups of white confectioners sugar, 1 teaspoon nutmeg, 2 teaspoon cinnamon, about 1/4 cup of milk.
Combine salted butter, cream cheese, add sugar, nutmeg, cinnamon, and add milk a little at a time, you may not need all the milk, and beat until creamy.
Place persimmon bunt cakes on a platter. I use a tablespoon and place icing in the hole of the bunt persimmon cake. Cover and they will be gone in no time, I hide some in a double Ziploc bag with the cakes in a container inside, and freeze. This is one of the best cakes we have had, I had emails from all over and as neighbors stopped by they have taken one or so home, they called to say put them on the list for this persimmon cake.
If you are up to this challenge!
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  1. That looks/sounds sooo good! I never see persimmons around here (FL) When we lived in Indiana a short time, we ate a lot of persimmon things (even fudge!) We liked it a lot!

    The chicken salad sounds good too!


  2. I’m going to try this recipe! I’ve never had a persimmion but they are so pretty they must taste good! Thanks for the recipe!


  3. I just happen to have 2 persimmon trees in the yard and can’t wait to try your recipe. I’ll have to hurry and see if any persimmons are left. Every critter around here loves persimmons too. lol…
    Thanks for the recipe and the visit.

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