Persimmons are in season and in abundance, so why not get adventurous and try something a little different.
It took me a few goes to tweak this recipe – but now…this cake doesn’t disappoint!
Cinnamon Spice Persimmon Cake With Cream Cheese Icing.
1/2 cup good quality cooking oil
1 1/2 cups brown sugar
2 cups flour
2t baking soda
2t mixed spice
2t vanilla essence
3 average size persimmons (grated)
1/2 cup sultanas
1T soft butter
1/2 cup cream cheese
1 cup icing sugar
Juice of 1 lime
Mix eggs, oil & brown sugar well.
Add the remaining dry ingredients & mix well.
Gently fold in grated persimmons, milk & sultanas.
Bake in a greased ring tin for 50 minutes or so at 180°C.
Beat the 4 icing ingredients together well until nice & creamy.
Ice the cake when it has cooled.
Enjoy with a cuppa & a friend.