I made the most incredibly moist, dense, delicious spice cake for Thanksgiving, completely by accident. I was trying to make gingerbread, the cake kind, which my mother loves. I came across this recipe on Tastespotting and decided to use the soft persimmons in the pantry. Then I found out I didn’t have the whole amount of molasses, so I used local honey instead. It came out incredibly moist and dense, almost like brownies. The persimmons melted into the cake batter and mixed perfectly with the spices. Best of all, this recipe contains zero refined sugar.
1 stick of butter
1/2 cup molasses
1/2 c honey- I used wildflower
1 cup sour cream
2 1/3 cups flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/3 cup minced dried crystallized ginger
4 very ripe but not liquid fuyu persimmons, peeled and chopped
Preheat the oven to 350F degrees. Grease an 8×11 baking dish.
Place the butter, honey and molasses in a small pan and bring to a boil over medium heat. Pour into a bowl and cool for 5 minutes, then beat in the sour cream.
Whisk together the flour, baking, soda, ginger, cinnamon, salt, allspice and cloves in a medium bowl. Slowly add the flour mixture to the molasses mixture and mix only until smooth, then mix in the persimmons and crystallized ginger with a spoon. Pour the batter into the prepared pan and bake for about 35 minutes, until a toothpick inserted into the center emerges clean. It’s too rich for icing, serve with unsweetened whipped cream or warm tart lemon sauce.