Recipe adapted from Lincoln University Cooperative Extension-Native Plants Program.
3/4 cup raisins
Enough milk to cover raisins
2 cups rice flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1⁄2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1⁄2 cups pure cane sugar, unbleached
3/4 cup melted butter (can substitute with Greek-style yogurt)
1 1⁄4 cups persimmon pulp
2 teaspoons vanilla
1 1⁄2 cups pecans
1. Preheat oven to 350 degrees Fahrenheit.
2. Bring raisins and milk to a boil in a small saucepan over medium heat. Remove from heat and let cool.
3. In a medium bowl, mix melted butter, persimmon pulp, eggs and vanilla. Set aside.
4. In a large bowl, mix dry ingredients. Add persimmon blend and gently stir. Fold in raisins with milk and the pecans.
5. Pour batter into a greased 10-inch diameter cake pan. Bake for 40 minutes or until a knife inserted into the cake out comes clean.
6. Remove from the oven. Let cool and flip over onto a plate. Cake can be frozen for a few months.
7. Top with cream cheese icing (below)
Cream Cheese Icing
8 ounces cream cheese, softened
1/2 teaspoon vanilla
1 teaspoon fresh Meyer lemon juice
2 tablespoons honey
2 tablespoons powdered sugar
Mix all ingredients together and spread onto the persimmon cake. Prepare one or two hours before serving.