- Stand Mixer (for mixing batter and cream cheese icing)
- Pie Dish or Cake Pan (depending on the desired presentation)
- Oven-Safe Loaf Pan or Round Cake Pan
- Flexible Spatula (useful for frosting and spreading icing)
- Whisk or Electric Beaters (for combining ingredients, especially eggs and sugar)
- Measuring Cups and Spoons (essential for accurate ingredient measurements)
- Cooling Rack (to cool the cake properly after baking)
- Citrus Juicer (optional but can enhance persimmon flavor if used on whole fruit)
- Silicone Baking Mat or Parchment Paper (for preparing pans and preventing sticking)
- Kitchen Scale (useful for precise ingredient measurements, particularly important in baking)
- Food Processor with Dough Hooks (optional, useful if making persimmon puree from whole fruit or for cream cheese mixture)
3/4 cup (120 g) dried currants
1/4 cup (60 ml) brandy or whiskey
2 cups (280 g) all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 2/3 cups (355 g) granulated sugar
3/4 cup (6 ounces/170 g) unsalted butter, melted
1 1/2 cups (375 ml) persimmon purée
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups (150 g) walnuts or pecans, toasted and finely chopped
4 ounces (115 g) cream cheese
1 tablespoon salted butter, at room temperature
1/2 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
2/3 cup (90 g) powdered sugar, sifted
4 or 5 teaspoons water
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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