Gluten-Free Persimmon Pecan Cake

• 2 cups hachiya persimmon pulp
• 4 eggs
• 1/2 cup sugar
• 1 1/2 cups gluten-free flour, mix
• 2 tablespoons coconut flour
• 1/2 cup butter, melted
• 3/4 cup buttermilk
• 1 cup chopped pecans, toasted
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cardamom
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ginger

1. Preheat oven to 400u0b0F.
2. Grease a 8" round cake pan.
3. In a large bowl, mix persimmon pulp, eggs, butter, buttermilk and vanilla.
4. In a separate bowl, mix flour, sugar, baking powder, baking soda, salt and spices.
5. Slowly fold the dry ingredients to the wet ingredients.
6. Mix until thoroughly combined.
7. Add chopped nuts and stir to incorporate.
8. Pour into cake pan and bake for about 50 minutes.
9. When done, the center will still be very moist and soft (it may seem undercooked), but the outside of the cake should have formed a firm crust and be well-browned.
10. Remove from oven and allow to cool in the pan for at least 20 minutes before serving.
11. Slice and serve warm.

pulp, eggs, sugar, flour, coconut flour, butter, buttermilk, pecans, vanilla, baking powder, baking soda, salt, cardamom, pumpkin pie spice, ginger

Taken from www.food.com/recipe/gluten-free-persimmon-pecan-cake-200191 (may not work)