Persimmon Pudding Cake with Glazed Walnuts Kit

What You Get

Persimmons

Eggs

Buttermilk

Brown sugar

All-purpose flour

Ground cinnamon

Powdered sugar

Lemon

Chopped walnuts

What You'll Need

Butter or vegetable oil

Baking powder

Baking soda

Salt

Step 1

Preheat the oven to 400°F. Butter two loaf pans (9 x 5 inches).

Step 2

Using the large holes on a box grater-shredder, shred 2½ cups of the persimmons, including the peels. In a large bowl, whisk together 3 eggs, 2½ cups buttermilk, and 2¼ cups firmly packed brown sugar. Stir in the shredded persimmons.

Step 3

In a separate bowl, whisk together 2¼ cups flour, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt. Add the dry ingredients to the wet ingredients and whisk just until combined.

Step 4

Divide the batter between the prepared pans and smooth the tops. (If you’re using smaller pans, you may have a little leftover batter, but don’t overfill.) Bake until the crust is dark brown, 30 minutes. Turn down the oven to 350°F and continue to bake until a knife inserted into the center of a cake comes out clean, 30 to 40 minutes longer. Let the cakes cool slightly in the pans.

Step 5

While the cakes are cooling, prepare the glaze: In a small saucepan, stir together ¾ cup powdered sugar and the juice of 1 lemon. Bring to a simmer over medium heat, and let bubble until light golden, 4 minutes. Fold in the walnuts and remove from the heat.

Step 6

Let the cakes cool slightly, 30 minutes. Turn out the cakes onto a rack. Pour the glaze over, evenly distributing the nuts over the top. Slice and serve right away, or cool completely, wrap in wax paper, and store for up to 5 days.