Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Pecan Persimmon Cake for Thanksgiving

Persimmon

“Do you dream in chocolate?”

The television ad voice for Lindt chocolate asks us.

I don’t dream in chocolate, but I do dream in recipes. The following combination is what I dreamt last weekend:

Persimmon coated with maple syrup
Pecans
Ghee and
Wheat-barley pancake flour

The pecan-persimmon cake turned out to be a vision in real life as well. A delectable, one of a kind dessert that taste buds never forget.

Pecans and Persimmon
Pecans and Persimmons

Recipe:

Pancake flour - 2 cups
Persimmon, 2 ripe fruits, peel the skin and finely cube - 1 cup
Pecans, finely chopped - ½ cup
Maple syrup - ½ cup
Ghee, melted and at room temperature - ¼ cup
Baking powder and crushed cardamom - ¼ teaspoon each

8 mini cake pans

Take the flour in a vessel. Add the persimmon, pecans, maple syrup and ghee. Sprinkle baking powder and cardamom. Stir in about half to one cup of warm water. Combine thoroughly. Divide the batter between the cake pans and spread evenly.

Pre heat the oven to 350 F. Place and bake the cakes to warm sunset hue, for about 20 to 30 minutes, until a knife inserted in the center comes out clean. Let cool and invert to serve.

Pecan Persimmon Mini Cakes
Just Out of the Oven ~ Pecan Persimmon Cakes in a Warm Sunset Hue

Pecan Persimmon Cake
Pleasures of Persimmons ~ Pecan Persimmon Cake


Recipe Source: My own creation
For this recipe, I used Maple Grove Farms brand buttermilk-honey pancake mix, which has both wheat and barley flours in it. The flour-mix worked beautifully and offered a great remedy to my egg-fruit combo cake phobia. I purchased this pancake mix from Fred Meyer’s grocery.
This is a egg-free cake, but it came out crumbly and flaky due to buttermilk in pancake mix. The acidity of buttermilk, warm water and maple syrup combo created cake crumbs full of flavor.

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Maple Syrup, Pecans, Persimmon (Monday November 19, 2007 at 1:57 pm- permalink)

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38 comments for Pecan Persimmon Cake for Thanksgiving »

  1. Looks really delicious! Perfect fall recipe!

    Comment by Gini — November 19, 2007 @ 2:02 pm

  2. Do you know I have never tasted persimmon. The adorable cakes look so autumny and sweet — maybe it’s time for me to try :)

    Comment by Linda — November 19, 2007 @ 2:07 pm

  3. Looks tempting… Lovely recipe…. Yummy!

    Comment by anusriram — November 19, 2007 @ 2:13 pm

  4. It’s your kind of recipe Gini.:) I think you’d like it.

    Linda: I hit a persimmon streak in recent years. The sweet taste is really addictive. Also, persimmons are not that expensive here in Seattle. We get them in perfect ripe condition, at low price at local grocery shops.

    Anusriram: It’s a yummy cake, yep.:)

    Comment by Indira — November 19, 2007 @ 2:21 pm

  5. Wow Indira, you had very delicious dream and these pictures speak a lot about it! I have whole grain pancake mix i will try this one for sure!!

    Comment by Kalva — November 19, 2007 @ 3:12 pm

  6. Beautiful fruit and cake looks so moist and yummy. Haven’t tasted this fruit.

    Comment by Madhu — November 19, 2007 @ 3:20 pm

  7. Looks picture perfect and delicious Indira!

    Comment by Latha — November 19, 2007 @ 3:39 pm

  8. how adorable does that look..i have been wanting to taste persimmon..but the ones i have seen here are bruised and look really over-ripe…but if i do get pretty ones..i will try ur recipe out..

    Comment by Rajitha — November 19, 2007 @ 4:08 pm

  9. You dreamt well Indira.. That looks very good. I love the taste of persimmon.

    Comment by Laavanya — November 19, 2007 @ 4:45 pm

  10. Oh My!
    yesterday I saw persimons picked them up and laid them back ..Now I know what to do with them..I am making them!! - egg free and looks so scrumptious..I will let you know Indira - we will make your dream come true :)
    Thanks so much for posting this!
    Aparna

    Comment by Aparna — November 19, 2007 @ 5:01 pm

  11. Hi Indira,
    Wow Love that cake.Really i love the nutty taste of pecans in cakes or cupcakes. I made cranberry pecan cupcakes on sunday
    I will Try to make
    this when i get perisimmon .
    thank you.
    vineela

    Comment by vineela — November 19, 2007 @ 6:39 pm

  12. You and your dreams are way too creative, Indira! Thanks for the lovely recipe.
    -Deepthi

    Comment by wonderfuldestiny — November 19, 2007 @ 6:49 pm

  13. Not bad at all! A dream come true, in fact!

    Comment by Anita — November 19, 2007 @ 7:03 pm

  14. What gorgeous little cakes, Indira! :-) I like your cute little pans too. I’ve never tasted persimmon.
    I could never dream up something like that no matter how long I sleep. ;-)

    Comment by TBC — November 19, 2007 @ 9:46 pm

  15. looks lovely!

    Comment by Nags — November 19, 2007 @ 9:52 pm

  16. hmmm..I was wondering where these persimmons are going to…into your lovely flowery cake pans…a wonderful recipe…Its long since you posted cake recipes. Excellent one!

    Comment by Nirmala — November 19, 2007 @ 11:54 pm

  17. Really beautiful fall coloured cakes!
    So when it says “buttermilk” does it mean the Indian meaning of buttermilk? which is basically whipped and diluted curd…
    Or does it refer to something else?

    Comment by Miri — November 20, 2007 @ 12:40 am

  18. picture perfect, Indira! I wish you much more of these dreams;)

    Comment by Latha — November 20, 2007 @ 2:15 am

  19. Indira
    That looks soo beautiful!!
    Love your simple recipe!!

    Comment by Padmaja — November 20, 2007 @ 2:19 am

  20. What a wonderful-looking little cake. Your recipe sounds delicious… and that photo of the persimmon is absolutely gorgeous!

    Comment by Ann — November 20, 2007 @ 9:40 am

  21. Looks absolutely great!, I guess ghee gives it a very unique flavor.

    Comment by bindiya — November 20, 2007 @ 9:47 am

  22. thats a very good experiment. I would like to try it soon. I liked the concept of using wheat and barley pancake mix for this.

    Comment by swaroopa — November 20, 2007 @ 12:34 pm

  23. What a simple and innovative recipe. It looks delicious!

    Comment by Maya — November 20, 2007 @ 1:55 pm

  24. The pecan and persimmon combination looks very tempting. From the pictures, I can see that the cake has turned out very pluffy too… interesting recipe.

    Comment by మాధవి — November 20, 2007 @ 5:03 pm

  25. Indira,
    I am staring at this cake from last 2 days. :-) I love parsimmons but they are very expensive here. Those baking pans are soo cute.

    Comment by Sonal — November 20, 2007 @ 6:17 pm

  26. Indira, we all should thank your dreams, for they are treating us visually :-)
    Keep dreaming about yummy recipes…Love the color on those cakes.

    Vani

    Comment by Vani — November 20, 2007 @ 7:25 pm

  27. congrats indira, your oven is back in production! cake looks lovely.

    Comment by archana — November 20, 2007 @ 9:39 pm

  28. Pecan and Persimmon .. what an interesting combination! I am sure it is delicious .. I have always been a fan of pecan and maple .. will have to try this one out when persimmon is in season out here!

    Comment by Snehal — November 20, 2007 @ 10:44 pm

  29. Thank you all for your sweet dream like notes.:) Hope you get to try this recipe.

    TBC: :) Blame it on my very active REM sleep pattern.:)

    Thanks Nirmala. After seeing your beautiful creations I had to bake something.:)

    Hi Miri: Thanks.
    About buttermilk - yes, same like ours but here in this pancake flour it’s added dehydrated in milkmaid, milk powder type.

    Thank you Archana. They took pity on us what with holidays and all, finally repaired the oven.:)

    Hello Snehal: It’s a wonderful combination. Hope you get a chance to try.

    Comment by Indira — November 20, 2007 @ 11:06 pm

  30. Thanks for that clarification about buttermilk Indira, I have always wondered about that when I read some recipes…..

    Miri

    Comment by Miri — November 20, 2007 @ 11:17 pm

  31. I am totally in love with this cake. I presume this cake will freeze well too. Persimmons in my town are not that great though.

    Comment by Suganya — November 21, 2007 @ 4:28 pm

  32. Hi Indira,

    You said “For this recipe, I used Maple Grove Farms brand buttermilk-honey pancake mix, which has both wheat and barley flours in it. The flour-mix worked beautifully and offered a great remedy to my egg-fruit combo cake phobia. I’ve purchased the cake mix from Fred Meyer’s grocery.”

    Do we need separate cake mix for this?

    Comment by asterisk — November 23, 2007 @ 1:53 am

  33. Hi Indira,
    Thank you for the recipe Indira, I made this cake and came out really good. I used walnuts instead of pecan bcz that’s what I had on hand. My family wants me to make another batch so I am thinking if I can I use whole wheat pancake mix in place of regular one. Please let mek now if is a good idea. Thanks for the great recipe again.

    Hi Sudha,
    Glad to read that you had success with the recipe.
    I have never tried, but I think whole wheat pancake mix also works great for this recipe. If you do not have problem with eggs, please do add one or two eggs to pancake mix, just to be on the safe side and for best results.
    Happy cake baking.
    - Indira

    Comment by sudha — November 25, 2007 @ 3:49 pm

  34. I’m a new visitor to your website, and am truly inspired by the beautiful pictures and your use of Indian cooking techniques/sensibilities together with local and seasonal produce.
    I was also curious as to why you use ghee over butter for this recipe, or for baking in general.

    Thanks!

    Comment by Meera — November 27, 2007 @ 4:13 pm

  35. Hi Indira,

    I tried this recipe today and it was fantastic. Thank you for sharing such a nice recipe.

    -Deepa.

    Comment by Deepa — November 29, 2007 @ 3:43 pm

  36. Yes Indira, i followed your dream blindly., Using pancake flour is a great idea…because i used to wonder if they do anything else with the pancake flour other than pancakes and waffles. And your cake was so moist and the best part very simple.. Thanks for stopping by and leaving your wonderful comments..

    Comment by Kalva — December 2, 2007 @ 8:28 pm

  37. Hi Indira,

    I tried this recipe today!! Believe it or not, it came out so moist and perfect. I used mixed nuts from a trail mix and it worked just fine. I was always nervous about baking but this recipe made my baking blues disappear. Thanks for the delicious recipe.
    I am a very new month old blogger & would really like encouragement from all of you…

    Comment by Paru(www.brindavanrecipes.blogspot.com — December 12, 2007 @ 10:53 am

  38. Indira, Your blog is awesome. I made this cake using Maple Grove Farms pancake mix and also their maple syrup. I was surprised to find them both at my local grocery store. I made these cakes using my mini tart pans. While I was mixing the ingredients, I noticed that the batter was light and fluffy and no wonder the cake turned out great. Thank you for sharing this and other great recipes with all of us.
    Wishing you and yours a very Happy Holidays and a Happy New Year too.

    Comment by Uma — December 19, 2007 @ 2:32 pm

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