Makes 1 cake
This recipe was in the new Edible Monterey Bay magazine and I just had to share it with you — it is soooo GOOD! Hope you enjoy it; it is worth the work!
1 1/2 cups raisins
1 cup plus 2 tablespoons brandy
2 cups persimmon pulp (see above recipe for making puree)
1/2 cup sugar
3/4 – 1 cup walnuts, chopped
1 pinch cloves
1 pinch fresh grated nutmeg
1 teaspoon sea salt
1 teaspoon baking soda
1 cup milk
1/4 cup egg whites (whites from two separated eggs)
1 handful sugar (about 1/4 cup)
1 cup butter, melted
1 1/2 cups brown sugar
1 cup cream
1/2 cup brandy
pinch of sea salt
1. In a small glass or ceramic bowl, combine the raisins with the brandy, making sure all the raisins are submerged. Cover and let sit at room temperature for 3 hours or (preferably) overnight.
2. Preheat oven to 325 degrees. Butter and lightly flour a bundt pan; set aside.
3. Puree the persimmon pulp in a blender, then strain into a large bowl, using a ladle to force as much through as possible.
4. Add the sugar, vanilla, cloves and nutmeg, stirring well until blended.
5. Stir in walnuts and the raisin-brandy mixture.
6. Combine the baking soda and salt, and gradually add the persimmon mixture, stirring until well mixed. Stir in the milk, blending well, then set aside.
7. Place egg whites in a small mixing bowl. With an electric mixture set at low speed, beat the whites for 30 seconds, then increase speed and add sugar a little bit at a time every 30 seconds or so, until sugar is incorporated and stiff peaks form.
8. Carefully fold the beaten egg whites into the persimmon mixture until just barely blended.
9. Gently spoon the batter into prepared bundt pan. Bake in the oven for 1 to 1 1/2 hours, until done (i.e. just starting to brown and no longer “jiggling”. You can test for doneness by inserting a toothpick or bamboo skewer; if it comes out clean, it’s done). Remove from oven and let cool to room temperature.
10. While cake cools, make the brandy sauce: Whisk brown sugar into the butter. Boil for 1 minute then turn off heat. Add brandy, salt, and cream, whisking until smooth.
11. Turn cake out of bundt pan onto a serving plate. To serve, cut into slices, spooning brandy sauce over slices and then sprinkling with a little nutmeg.
12. Serve immediately.