- Organic Bound
If you have a bounty of ripe persimmons and a hankering for some comfort food, this simple recipe is perfect. (Another reason to make our easy and delicious Persimmon Purée!)
Serve the cake hot out of the oven, topped with vanilla ice cream or heavy cream. Yum!
|2 cups||persimmon purée|
|3 large||eggs (beaten)|
|1/2 cup||melted butter|
|1 1/4 cups||Sugar|
|1 1/2 cups||unbleached all-purpose flour|
|1 teaspoon||baking powder|
|1 teaspoon||baking soda|
|1 teaspoon||ground ginger|
|2 1/4 cups||whole milk|
|1 teaspoon||grated lemon zest|
|1 teaspoon||fresh lemon juice|
|1/2 cup||Earthbound Farm Organic Raisins|
|1/2 cup||chopped pecans|
Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9 x 13-inch pan and set aside.
Place the persimmon purée in a large bowl. Add the eggs and melted butter; whisk to blend.
In a separate bowl, sift the dry ingredients together. Add to the persimmon mixture in three parts, alternating with the milk.
Stir in the lemon zest, juice, raisins and nuts, mixing just to blend.
Pour the batter into the prepared pan and bake for 40 to 50 minutes or until the cake has set. Serve warm.