Gluten-free Persimmon Pecan Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 cups hachiya persimmon pulp
• 4 eggs
• 1/2 cup sugar
• 1 1/2 cups gluten-free flour, mix
• 2 tablespoons coconut flour
• 1/2 cup butter, melted
• 3/4 cup buttermilk
• 1 cup chopped pecans, toasted
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cardamom
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ginger

Recipe

• 1 preheat oven to 400°f.
• 2 grease a 8" round cake pan.
• 3 in a large bowl, mix persimmon pulp, eggs, butter, buttermilk and vanilla.
• 4 in a separate bowl, mix flour, sugar, baking powder, baking soda, salt and spices.
• 5 slowly fold the dry ingredients to the wet ingredients.
• 6 mix until thoroughly combined.
• 7 add chopped nuts and stir to incorporate.
• 8 pour into cake pan and bake for about 50 minutes.
• 9 when done, the center will still be very moist and soft (it may seem undercooked), but the outside of the cake should have formed a firm crust and be well-browned.
• 10 remove from oven and allow to cool in the pan for at least 20 minutes before serving.
• 11 slice and serve warm.