Persimmon Spice Pound Cake
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Persimmon spice pound cake is a dense, buttery loaf made with finely chopped dried persimmon folded into the batter, scented with cinnamon and nutmeg.
Read more
The natural sweetness of dried persimmon keeps the sugar level modest while contributing a concentrated, jammy richness to every slice. Chewy morsels of persimmon distributed through the crumb provide bursts of intense dried-fruit flavor amid the buttery cake. Cinnamon and nutmeg give the loaf its warm, autumnal character, making it a natural fit for the cooler months when dried persimmon is most abundant. The batter should be mixed only until the ingredients just come together; overmixing develops excess gluten and produces a tough, dense result rather than the moist, tender crumb the cake depends on. Resting the cake at room temperature for two days allows the spices to fully penetrate the crumb and the dried persimmon to meld with the surrounding butter base, deepening the flavor considerably. The cake pairs naturally with warm tea or black coffee. Slicing and toasting briefly before serving crisps the outer surface and revives the butter fragrance.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven fully to 170°C.
Butter a mini loaf pan, line it with parchment, and bring the butter, eggs, and milk close to room temperature so the batter emulsifies more easily.
- 2Season
Beat 120 g unsalted butter with 110 g sugar on medium speed for about 3 minutes.
Stop when the mixture looks paler, slightly increased in volume, and soft enough to hold shallow ridges.
- 3Prep
Lightly beat the 2 eggs, then add them in 3 to 4 portions, mixing well after each addition.
If the batter looks curdled, add a spoonful of flour and mix just until it smooths out.
- 4Season
Sift 170 g all-purpose flour, 5 g baking powder, 1 tsp cinnamon, and 1 g salt together.
Fold them into the butter mixture alternately with 45 ml milk, using a spatula and stopping before the batter becomes elastic.
- 5Prep
Toss 90 g chopped dried persimmon with a very light coating of flour, then fold it into the batter.
Use broad, gentle strokes so the pieces stay suspended, then transfer to the pan and level the top.
- 6Heat
Bake at 170°C for 45-50 minutes, until the top is browned and the center springs back lightly.
If a skewer has no wet batter attached, remove the cake, cool it completely, then wrap and rest overnight.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dried persimmon provides concentrated sweetness to this cinnamon-scented Spice Pound Cake.
- Finish cue
- Stop when the mixture looks paler, slightly increased in volume, and soft enough to hold shallow ridges.
- Avoid this
- If the batter looks curdled, add a spoonful of flour and mix just until it smooths out.
- Storage and reheating
- Wrap and rest overnight for a moister crumb.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
70min, 9 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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