Persimmon Cake

• 1 lb. very ripe persimmons (2 or 3)
• 3 large eggs
• 1 c. plus 2 Tbsp. sugar
• 1/2 c. olive oil
• 2 1/4 c. all-purpose flour
• 1 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 1 c. walnuts, coarsely chopped and toasted
• 3/4 c. raisins
• confectioners sugar (for garnish)
• chunky applesauce
• lightly sweetened whipped cream or hard sauce

1. Preheat oven to 325u0b0.
2. Butter and flour 9-inch cake pan.
3. Cut tops from persimmons and scrape pulp into food processor, process until smooth.
4. Measure 1 cup (reserve remaining puree for other use).
5. In mixer bowl, beat eggs, sugar and olive oil until combined.
6. Sift flour, cinnamon and salt together into medium bowl.
7. In small bowl, combine persimmon puree with baking soda. Add to egg mixture, beat until well combined.
8. Beat in dry ingredients.
9. Add walnuts and raisins and fold into batter with rubber spatula.
10. Pour into prepared pan.
11. Bake 60 to 75 minutes. Cool in pan 10 minutes.
12. Remove from pan and cool on wire rack. Sift confectioners sugar over top.
13. Serve warm with chunky applesauce and lightly sweetened whipped cream or hard sauce.

very ripe persimmons, eggs, sugar, olive oil, allpurpose, cinnamon, salt, baking soda, walnuts, raisins, confectioners sugar, chunky applesauce, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354341 (may not work)