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Persimmon Gingerbread

Yield 12 servings (serving size: 1 square)
The persimmon's texture and warm, spicy notes make a moist snack cake. Since the batter is heavy, a toothpick test doesn't work well to determine doneness. Make sure the cake browns around the edges and pulls away from the sides of the pan before removing from the oven.


  • 1/2 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 1/2 cups ripe Hachiya persimmon puree (about 3 fruits; see
  • 1/3 cup molasses
  • 3 large eggs
  • 2 cups all-purpose flour (about 9 ounces)
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/3 cup boiling water
  • 1/3 cup chopped almonds, toasted
  • Cooking spray
  • 2 teaspoons powdered sugar

Nutrition Information

  • calories 240
  • caloriesfromfat 27 %
  • fat 7.3 g
  • satfat 3 g
  • monofat 2.8 g
  • polyfat 0.9 g
  • protein 4.9 g
  • carbohydrate 40.5 g
  • fiber 2.7 g
  • cholesterol 63 mg
  • iron 2.9 mg
  • sodium 208 mg
  • calcium 79 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add persimmon puree, molasses, and eggs; beat well (about 1 minute).

  3. Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour and next 6 ingredients (through cloves). Add flour mixture and 1/3 cup boiling water alternately to persimmon mixture, beginning and ending with flour mixture. Stir in almonds. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes. Cool 10 minutes in pan on a wire rack. Dust with powdered sugar. Cut into 12 squares.

  4. Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:

  5. To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.

  6. Cut the ripe fruit in half. Scoop the pulp out with a spoon.

  7. To achieve an even consistency, place the flesh in a mini-chopper and process until smooth. This ensures the persimmon puree will incorporate evenly into the batter.