Make persimmon cake by combining ingredients such as persimmon puree, sugar, flour, butter and eggs into a batter, along with spices and other items, and serving it with cream cheese icing. Another persimmon cake recipe calls for brown sugar, persimmons, eggs, buttermilk and cornstarch.
To make the Persimmon Cake with Cream Cheese Icing from Epicurious, cook 3/4 cup of dried currants in 1/4 cup of brandy heated to a boil. While the currants cool, whisk together 2 cups of flour, 2 teaspoons of baking soda, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of grated nutmeg and 3/4 teaspoon of salt, and then add in 1 2/3 cups of granulated sugar. In another bowl, beat together 3/4 cup of melted unsalted butter, 1 1/2 cups of persimmon puree, 3 large eggs and 2 teaspoons of vanilla extract. Pour the wet ingredients into the dry ingredients, add the currants and 1 1/2 cups of toasted and chopped pecans, and stir until the mixture is just combined.
Spoon the batter into a greased bundt pan, and bake the cake at 350 degrees Fahrenheit for one hour. Meanwhile, cream together 4 ounces of cream cheese and 1 tablespoon of softened butter, and then mix in 1/2 teaspoon of vanilla extract, 1 tablespoon of freshly squeezed lemon juice, 4 tablespoons of water and 2/3 cup of sifted powdered sugar. Pour the icing over the cooled cake.