MALIBU, California

MALIBU, California
LOOKING ACROSS STA MONICA BAY

Tuesday, December 20, 2016

PERSIMMON/APPLE QUICK BREAD AND IT'S VARIATIONS..RECIPES

This recipe makes some of the most tasty, dense and fantastic fresh fruit and spice/chocolate quick breads/cakes  EVER!!

THIS IS NOT YOUR OLD FASHIONED FRUIT CAKE!!

This recipe makes four 5x8 loaves (seems a lot but believe me there will be none left)





These are perfect for gift giving


In a large mixing bowl:
2 beaten eggs
2 tsp baking soda
2 tsp sea salt
2 cups fresh raw persimmon pulp/cooked apple sauce (any canned fruit in juice, drained and pureed)
1 cup cane sugar 
1 cup brown sugar
6 tbsp oil
2 tsp ground nutmeg
2 tsp ground cinnamon
2-4 tsp ground ginger (optional)
2/3 cup milk

beat/whisk together and allow to mature for 30 mins

Meanwhile heat oven 350F and arrange shelf in middle.
In a medium bowl mix  sift 5 cups  all purpose flour  or mix together 4 1/2 cups whole wheat flour
I added chopped pitted dates to mine











Gradually add the flour to the wet mix, adding it in batches and mixing well to incorporate.
Pour the batter into well oiled pans.
Bake pans on a cookie sheet for 1 hour or until a toothpick inserted comes out clean.

Cool in pans for 20 mins.
Then remove and cool on a wire rack.

In a  small saucepan , mix 1/2 stick butter, 1/2 cup molasses and 1/3 cup any liqueur (I used brandy, rum or amaretto)..heat until butter melts, do not boil.

Drizzle over the cakes on wire rack.

These cakes are best eaten a few days after they are first baked.

Wrap lightly in wax paper and foil...if you have to refrigerate them , allow them to come to room temp before slicing and serving.

 Variations: add chopped dates, any dried fruit, chocolate chips, any chopped nuts.
Make you cake spice cake or chocolate (add 2 cups unsweetened cocoa powder to the wet mix, plus 3 tsp instant coffee granules and 2 tsp ground cinnamon, when cooled drizzle with runny honey and amaretto/brandy & etc.).