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
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| 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.).
