Persimmon Spice Pound Cake
Finely diced dried persimmon pieces are folded into a butter-rich pound cake batter seasoned with cinnamon, nutmeg, and a touch of ginger. The dried fruit brings its own concentrated sweetness, allowing the recipe to use less refined sugar while adding chewy pockets of flavor throughout the crumb. Each slice is dense and moist in the way a good pound cake should be, with the spices providing a warm backdrop that evokes autumn and winter kitchens. The cake improves over a day or two at room temperature as the persimmon moisture distributes evenly and the spice notes deepen. Served alongside black tea, the aromatic compounds in the cake resonate with the tannins in the cup.
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Instructions
- 1
Preheat oven to 170°C and prepare a mini loaf pan with butter and parchment.
- 2
Cream butter and sugar for 3 minutes until pale and fluffy.
- 3
Add eggs gradually, mixing well after each addition.
- 4
Sift in flour, baking powder, cinnamon, and salt; alternate folding with milk.
- 5
Fold in chopped persimmon, transfer to pan, and level the top.
- 6
Bake 45–50 minutes; remove when a skewer comes out clean and cool completely.
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