Jessica’s Persimmon Rum Pudding Cake with Brown Butter Glaze

From Jessica Maher, Lenoir Restaurant

Note: Make sure persimmons are very ripe, enough to stick your finger through the skin, or else they will be very tannic.

  • 2 1/2 c. very ripe (about 5-8) persimmons
  • 2 Tbsp. freshly squeezed lemon juice (I like Meyer lemons)
  • 2/3 c. dried currants
  • 1/2 c. golden raisins
  • 3/4 c. dark rum
  • 1 3/4 c. pecan halves
  • 1 1/2 c. bread flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 tsp. clove
  • 1/2 tsp. grated nutmeg
  • 1 3/4 c. sugar
  • 1 Tbsp. grapeseed oil, or neutral oil
  • 1 tsp. freshly grated ginger
  • 1/2 tsp. finely grated lemon zest
  • 1 1/2 tsp. pure vanilla extract
  • 3/4 c. whole milk (or coconut milk or non-dairy milk to make vegan)
  1. Preheat the oven to 350 degrees. Spray large 12-cup bundt pan with non-stick spray. Set aside.
  2. In a small bowl, combine the currants, raisins and rum; set aside.
  3. Spread the pecan halves on a baking sheet. Bake until toasted, about 8 minutes. Remove the pecans and coarsely chop; set aside. Reduce the oven temperature to 325 degrees.
  4. In a blender or a food processor, puree the flesh of the persimmons until smooth. Blend or whisk in the sugar, oil, ginger, lemon zest and vanilla.
  5. In a large bowl, sift together the bread flour, baking soda, salt, cloves and nutmeg. Fold the puree mixture into the flour mixture to combine. You can use a large balloon whisk to fold to break up any flour pockets, but don’t overmix or the cake will get tough. Fold in the dried fruit and all the rum, the milk and the pecans. Pour the batter into the mold.
  6. Bake until the center of the cake is firm and a toothpick inserted into the center comes out clean, about  1 hour 15 minutes to one hour 20 minutes. Cool the cake in the pan for at least 10 minutes, then invert onto a plate or baking sheet to cool completely before serving.

Brown-Butter Glaze

  • 4 ounces (1 stick) unsalted butter
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 2 to 4 tablespoons whole milk
  1. Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
  2. Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.
Posted in Desserts

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